Ingredients: 3 cups all-purpose flour,1/2 teaspoon baking powder,1/2 teaspoon baking soda,1/2 teaspoon salt,3/4 cup buttermilk, at room temperature,1/2 cup freshly squeezed orange juice,2 teaspoons pure vanilla extract,1/2 pound (2 sticks) unsalted butter,2 cups sugar,4 eggs, at room temperature,1/4 cup orange zest,1/2 cup brown sugar,1/2 cup brown sugar,Note: I used 4 whole small oranges for this recipe.
Instructions:
- Preheat oven to 350F.
- Grease and lightly flour loaf pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.
- In a large bowl, use a mixer to beat the butter until creamy.
- Blend in sugar and beat for a few minutes until light and fluffy.
- Mix in eggs, one at a time, and orange zest, and beat until well incorporated.
- With mixer on low, slowly pour in 1/3 of the flour mixture.
- Mix in half of the buttermilk mixture.
- Blend in another 1/3 of the flour mixture and remaining buttermilk mixture.
- Add remaining flour mixture and mix until just blended.
- Divide batter between prepared pans, filling about 3/4 full, and bake for 30 to 35 minutes (45 minutes if using a large loaf pan) or until a toothpick inserted in center comes out clean.
- While loaves bake, prepare orange simple syrup.
- Stir together 1/2 cup orange juice and 1/2 cup brown sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes.
- Remove pot from heat and set aside to cool.
- When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup. Allow to cool completely.
- Store in an airtight container or wrap tightly.
No Comments