Orange Sour Cream Loaf Cake

Print This Recipe Print This Recipe
Orange Sour Cream Loaf CakeI had good intentions. I really did. I was all set to make low(er)-sugar, low(er)-fat chocolate chip cookies from a cookbook called Eat What You Love that my best friend got me hooked on. Then I took a walk and saw the jacarandas in full bloom and cleaned out my fridge and found oranges waiting patiently to be eaten, and thought all signs point to spring (or spring baking). And once I discovered a full tub of sour cream (obviously purchased with a now-forgotten-recipe in mind, as I hate sour cream), I knew I had to make some sort of sour cream orange…thing. I googled “sour cream loaf cake” and when this gorgeous photo greeted me, I was smitten.

The original recipe called for making the batter in a food processor, but I decided early on I was doubling it and had visions of the doubled batter not fitting in the Cuisinart and ending up all over my kitchen so I opted to use my stand mixer which worked out just fine. I should also point out, this is one of those dump everything in and mix cakes, which is super nice because that way you don’t end up washing ten bowls. The recipe is similar to Ina’s Lemon Cake and Lemon Yogurt Cake because there’s a syrup that is poured and and a glaze to finish it off. And like those cakes, this one is moist and light, and the orange flavor becomes more evident after a few bites. This is one cake I will definitely be making again.

Photos of the process.

Cake Ingredients
1 cup full fat sour cream (I used light)
1 cup granulated sugar
3 large eggs
zest of 3 oranges
1 tsp real vanilla extract
¼ tsp salt
½ cup extra light olive oil
2 teaspoons baking powder
1 ½ cups all purpose flour

Cake Preparation
Preheat the oven to 350 degrees. Butter and flour a loaf pan. Cut a piece of parchment paper to size and place it in the bottom of the pan.

In a food processor, process sour cream, granulated sugar, eggs, orange zest, vanilla extract, salt, olive oil, and baking powder together. Add the flour and pulse until combined, being careful not to over mix. (I used a stand mixer and it worked just fine.)

Pour the cake batter into the loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean. Wait for 10 minutes and carefully remove to a cooling rack.

Syrup Ingredients
1/3 cup fresh squeezed orange juice
1 Tablespoon granulated sugar

Syrup Preparation
While the cake is cooking, add the orange juice and granulated sugar to a small sauce pan. Cook over medium high heat, stirring occasionally, until the sugar is melted and the liquid is mainly clear. About 5 minutes. Remove from heat and cool to room temperature.

Place the cooling rack on top of a piece of wax paper. Spoon the mixture over the cake. Allow the cake to finish cooling.

Glaze Ingredients
1 cup powdered sugar
2 Tablespoons fresh squeezed orange juice

Glaze Preparation
Mix together powdered sugar and orange juice. Spoon glaze over the top and let the cake set up overnight before serving.

Place the cooling rack on top of a piece of wax paper. Spoon the mixture over the cake. Allow the cake to finish cooling.

Recipe adapted from The Cooking Photographer.

Comments

7 Responses to “Orange Sour Cream Loaf Cake”

    Tweets that mention Orange Sour Cream Loaf Cake : Nosh With Me -- Topsy.com on 1 May 31st, 2010 8:03 pm

    […] This post was mentioned on Twitter by NoshWithMe, GOOD FOOD Billy. GOOD FOOD Billy said: Orange Sour Cream Loaf Cake : Nosh With Me: I googled “sour cream loaf cake” and when this gorgeous photo greeted … http://bit.ly/9DGhPT […]

    mhreen08 on 2 June 1st, 2010 12:19 am

    This looks great!

    Katherine on 3 June 1st, 2010 7:06 am

    Wow this looks great! Thanks for the recipe 🙂

    Any chance you could make an orange creamsicle loaf? Maybe made with a cream cheese swirl or something?

    Seanna Lea on 4 June 1st, 2010 7:35 am

    This looks really good. I love all forms of citrus (though lemons and limes are my favorites), and this recipe looks very adaptable. Yum!

    Julie on 5 June 1st, 2010 12:22 pm

    Oh my word that looks delicious! Sounds like there’s a really good amount of orange flavor. And good for you for slicing it thin! Hehe. I tend to cut off big mondo slices from loaves. Does me in every time. 😉

    vanillasugar on 6 June 3rd, 2010 5:52 pm

    oh seriously it has been a long time since i’ve had this. and do you know, i was just thinking the other day how i wanted to make the ‘crunchy top’ version of this? any ideas on how they get that crunch? wish i had that recipe.

    Hilary on 7 June 3rd, 2010 8:14 pm

    @vanillasugar – Could it be from sprinkling sugar on top?

Leave a comment.