Orange Pound Cake With Orange Caramel Sauce Food

THE BEST ORANGE POUND CAKE WITH GLAZE

Steps:

• Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
• Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
• Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
• Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
• Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.) If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
• Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.

ORANGE POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Sift flour, baking powder, salt, and baking soda together in a bowl; set aside.
• Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time, then beat in vanilla extract and orange zest. Add flour alternately with sour cream in 3 additions, beginning and ending with flour. Beat until smooth. Scrape the sides of the bowl with a rubber spatula. Spread evenly in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then unmold the cake onto the wire rack to cool completely.
• While the cake is cooling, bring orange juice, sugar, and orange zest to a boil in a small saucepan over medium-high heat. Reduce heat and cook until syrupy, about 15 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time. Drizzle warm syrup over cake slices.

ORANGE POUND CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Preheat oven to 350*F degrees.
• Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
• Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
• With vegetable peeler remove peel from orange; coarsely chop.
• Cut orange in half and squeeze 1/2 cup juice.
• Process sugar and peel in food processor, pulsing until peel is finely chopped.
• Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
• Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
• Beat in egg and egg whites, one at a time, beating well after each addition.
• At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
• Spoon batter into prepared pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• Cool on wire rack 15 minutes; invert and remove pan.
• Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
• Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
• Uncover and cook until sugar turns amber, 5 to 6 minutes.
• Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
• Return to heat and cook, stirring, until sugar dissolves.
• Cool sauce and serve with cake.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

CRANBERRY-FILLED ORANGE POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE

Steps:

• For sauce:
• Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
• For cake:
• Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
• Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
• Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
• For compote:
• Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
• Slice cake; transfer to plates. Spoon compote alongside; top with caramel.

ORANGE OLIVE OIL POUND CAKE

Steps:

• Preheat the oven to 325°F. Butter a 9 × 5-inch loaf pan.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the eggs and 1 cup of the sugar. Whisk in the olive oil, milk, brandy, liqueur, lemon zest, orange zest, and 1/4 cup of the orange juice. Add the dry ingredients and whisk to combine. The batter is wet. It's okay.
• Pour the batter into the loaf pan and bake for 1 hour 5 minutes to 1 hour 10 minutes, until a cake tester inserted in the cake comes out clean. You will smell the cake when it is done. Remove the cake from the oven and let cool enough to handle, then flip over onto a rack to cool thoroughly.
• Meanwhile, in a small bowl, combine the remaining 1/4 cup sugar and 1/4 cup orange juice. Turn the cake right side up. Using a pastry brush, brush the glaze all over the cake. Allow the glaze to harden some before serving.

ORANGE UPSIDE-DOWN CAKE

Steps:

• Make the caramel:
• Preheat the oven to 350°F.
• Lightly butter the cake pan. Slice the oranges as thinly as you can (about 1/8 to 1/4-inch thick), preferably using a mandoline and picking out seeds as you go; set aside.
• Make sure you have all the ingredients for the caramel ready to go before you begin cooking it. In a medium pot, combine the sugar and 6 tablespoons water and place over medium-high heat. Bring to a boil and cook, swirling the pan occasionally, until the mixture turns a medium-dark amber color, about 10 minutes. Remove pot from heat and carefully stir in the butter and salt until incorporated. Pour the caramel into the buttered cake pan.
• Starting in the center of the pan, layer the orange slices on top of the caramel, overlapping a bit and working your way toward the outer edge (you may not need to use all the orange slices). Set pan aside.
• Make the cake:
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
• In a separate large bowl, use an electric mixer to cream the butter and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, and then blend in the vanilla and orange zest.
• Add the flour mixture in three parts, alternating with the buttermilk, beating just to combine. Spoon the batter in dollops over the oranges in the cake pan, being careful not to move them around too much. Smooth the top of the batter with a wet offset spatula or the back of a spoon. Bake until a toothpick inserted in the middle of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through.
• With an offset spatula or a butter knife, loosen any parts of the cake that seem to be sticking to the side of the pan. Invert the cake onto a plate or platter while it's still hot. Let cool until warm or room temperature, then cut into wedges with a serrated knife to serve.