I've had enough baking experiments go horribly awry that, from now on, I take to the internet to do a little research before just diving in, ovens blazing. "Orange snacking cake" didn't really turn up too much that seemed fitting, but TasteSpotting came through, leading me to a Clementine Olive Oil Cake on Brooklyn Supper. Clementine is close enough to orange, right?
|Assembling the team|
The remaining changes include upping the vanilla, replacing yogurt with sour cream, and swapping out the white stuff for whole wheat pastry flour and turbinado sugar, because I operate under the illusion that making sweets with them makes them healthy. Healthy-ish. As always, I recommend lining your cake pan with parchment paper. The easiest way to do this is fold the paper over several times, measure it out from the center of the pan, and then cut it; a process that reminds me of making paper snowflakes.
|The first step, at least|
|The first of many|
Adapted from Brooklyn Supper
I went to the trouble of trying to artfully arrange the orange slices in the bottom of the cake pan, but it turns out adding the batter will cause them to shift all crazy-like. Such is life. You can try putting down a thin layer of batter to stabilize them, first, or embrace the random nature of displacement.
1 1/2 c whole wheat pastry flour
2 tsp baking powder
1 tsp kosher salt
1 c sour cream
3/4 c turbinado sugar
3 large eggs
Zest of one orange
1 tsp vanilla extract
1/2 c (1 stick) unsalted butter, melted
1 orange, skinned and segmented
For the glaze:
1/2 c turbinado sugar
1/3 cup orange juice
|The futility of man|
Sift together the flour, baking powder, and salt in a medium bowl and set aside.
Then whisk together the sour cream, sugar, eggs, orange zest, and vanilla. Pour the dry ingredients into the wet and stir until just mixed. Add the (cooled) melted butter and fold gently to combine.
Place orange segments in the bottom of the pan, and then pour the batter in on top, sort of like pineapple upside down cake.
|Pouring it on|
To make the glaze, whisk together the orange juice and sugar in a saucepan over medium heat until dissolved. Bring the mixture to a light, shimmering boil and remove from the heat. Allow to cool.
Place a plate on top of the cake pan and invert to unmold, removing the parchment paper and pour on the glaze. Smooth it over the entire cake using a pastry brush or the back of a spoon. Top with additional segmented oranges.