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How To make Sour Cream Orange Cake
CAKE 1 1/4 c Sugar
3/4 c Butter, unsalted
3 lg Eggs
1 ts Orange peel, grated
1/2 ts Lemon peel, grated
1/2 ts Vanilla
2 1/4 c Flour
2 1/4 ts Baking powder
3/4 ts Baking soda
1/4 ts Salt
3/4 c Sour cream
GLAZE 6 tb Orange juice
1/4 c Lemon juice
1/4 c Orange liqueur
1/4 c Sugar
FROSTING 3 pk Cream cheese, 8 oz. ea
1 c Powdered sugar
1/3 c Coco Lopez
1 c Coconut, shredded &
-toasted Preheat oven to 350F. Butter two 9-inch cake pans with 1 1/2" high sides. using electric mixer, beat sugar and butter in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in orange peel, lemon peel and vanilla. Mix flour, baking powder, baking soda and salt in small bowl. Mix dry ingredients into butter mixture alternately with sour cream in 2 additions each. Divide batter between prepared cake pans. Bake until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on racks for 20 minutes. Run knife around pan sides to loosen cakes. Turn out cakes on racks; cool completely. FOR GLAZE: Bring all ingredients to boil in heavy medium saucepan, stirring to dissolve sugar. Boil until reduced to 2/3 cup, about 5 minutes. Cool. FOR FROSTING: Beat cream cheese and sugar in large bowl until light. Beat in cream of coconut. Using serrated knife, cut each cake horizontally in half. Place 1 cake layer on patter, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup frosting over. cake. Top with second cake layer, cut side up. Brush 1/4 of glaze over. Spread 1/2 cup of frosting. over. Top with third cake layer, cut side up. Brush with 1/4 of glaze. Spread 1/2 cup frosting over. Top with fourth layer, cut side down. Brush with remaining glaze. Spread remaining frosting over top and side of cake. Press coconut onto sides of cake. Can be made 1 day ahead. Cover with cake dome and chill. Let cake stand 2 hours at room temperature before serving. ~--
How To make Sour Cream Orange Cake's Videos
Sour Cream Cake with Blood Orange Glaze
Ring in 2019 with this classically decadent sour cream cake that's almost too pretty to eat. Almost.
Sponsored by Daisy.
Ingredients—
For the Sour Cream Cake
1 ½ cup unsalted butter, room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups cake flour, sifted
1 teaspoon salt
¼ teaspoon baking soda
1 cup Daisy Sour Cream, room temperature
2 tablespoons pure vanilla extract
For the Blood Orange Glaze
1 ½ cups confectioner’s sugar
3 tablespoons fresh blood orange juice
Sugared cranberries for garnish
Equipment:
Stand mixer
12 inch bundt pan
Spatula
Measuring cups and spoons
Cooling rack
Whisk
Steps—
For the Sour Cream Cake
Start by preheating your oven to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray.
In your stand mixer bowl, add butter and sugar and mix for 3-4 minutes on high speed until very pale yellow and fluffy.
Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking powder. Be careful not to overbeat.
Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off mixer.
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes then invert cake on serving plate for at least an hour or until the cake is cool to touch.
For the Blood Orange Glaze
In a medium sized bowl, whisk the confectioner’s sugar and orange juice together until smooth and pourable.
Drizzle over the cooled cake then decorate with sugared cranberries. Let set for 10 minutes then serve.
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How to make a delicious Sour cream pound #cake. Step-by-step process. #Dessert
This is the absolute BEST tasting pound cake you will ever place on you palate! Very easy to follow recipe and your family and friends LOVE what you've done! Glean alongside me in my kitchen as I prepare this decadent cake!
Ingredients:
3 cups of cake flour
3 cups of sugar
3 sticks of unsalted butter
6 eggs
8 oz sour cream
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp lemon extract
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Sour Cream Cake with Cranberry & Orange Juice Glaze
This great tasting cake is easy to make and perfect for any occasion. It's my favourite sour cream cake recipe. I hope you try it out.
Easy Cranberry Orange Cake ! Simple and very tasty | ASMR cooking
Hello everyone ,today I'm sharing with you Easy Cranberry Orange Cake ! Simple and very tasty!. How to Make Cranberry Orange Cake step by step. Do you like ORANGE CAKE? Leave me a comment if you make Cranberry Orange Cake, and tell me what other cookies or desserts recipes you would like to see.
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สูตรเค้กที่ทำวันนี้ จะทำเป็นเค้กส้มแครนเบอร์รี่ สูตรนี้จะใช้ส้มสด และแครนเบอร์รี่แห้ง เนื้อเค้กนุ่มๆ หอม หวานกำลังดี ลองมาทำเค้กสูตรนี้กันดูนะคะ
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❤️ดูวิดีโอนี้ตั้งแต่ต้นจนจบเพื่อเรียนรู้สูตรเค้กแสนอร่อยนี้! ❤️
❤️ ดูสูตรด้านล่าง ❤️
Let's Make Cranberry Orange Cake
#orangecake #CookingStation #EasyBaking
???? Ingredients
120 g cake flour
1 tsp baking powder
80 g granulated sugar
1/4 teaspoon salt
80 g vegetable oil
2 eggs (L)
80 g orange juice
50 g dried cranberries
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Bundt pan size 7 inch
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How to bake
-Bake preheated oven at the 170 C for 30-35 minutes
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**skewer inserted into the centre comes out clean**
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Make sure you pre-heat your oven
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????สูตร เค้กส้มแครนเบอร์รี่
แป้งเค้ก 120 กรัม
ผงฟู 1 ช้อนชา
น้ำตาลทราย 80 กรัม
เกลือ 1/4 ช้อนชา
น้ำมันพืช 80 กรัม
ไข่ 2 ฟอง (เบอร์2)
น้ำส้มคั้นสด 80 กรัม
แครนเบอร์รี่แห้ง 50 กรัม
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ในคลิปใช้พิมพ์ปล่องปากกว้าง 7 นิ้ว (สามารถใช้พิมพ์ธรรมดาได้)
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วิธีการอบ
- อบไฟบน-ล่าง 170 C ไม่เปิดพัดลม 30-35 นาที หรือกระทั่งสุก
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**เช็คสุก จากการเอาไม้แหลมจิ้มไปตรงกลาง หากไม่มีเศษขนมเปียกๆติดมา คือสุกค่ะ **
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▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
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หรือถ้าอยากให้ทำเมนูอะไร คอมเม้นท์ไว้ใต้คลิปเลยค่ะ ❤️
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**เช็คสุก จากการเอาไม้แหลมจิ้มไปตรงกลาง หากไม่มีเศษขนมเปียกๆติดมา คือสุกค่ะ **
Flourless Orange Cake
This is a wonderful moist Orange Cake that's literally bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith. Made with almond meal instead of flour, it's a terrific easy cake to take to gatherings because it's gluten free so everyone can enjoy it!
PRINT RECIPE:
How to Bake Blueberry Orange Sour Cream Bundt Cake with Chef Dale MacKay | Recipe