January 25, 2012

Orange Cake


First of all, welcome to the newly improved Sunny-side Up Recipes!  I thought the ole blog needed a good makeover, so I opted for a cleaner, refreshing design.  I'm working on a banner to complete the look, but expect some small changes here and there as I play around with the designs.  Anyways, let's get to the recipe!


Last weekend, my dear friend Ronnie celebrated her birthday.  Ronnie and I have been friends for about 9 or 10 years when we both sang in the same a cappella group in college.  She met her husband through the group as I met my husband did as well, and now the four of us live in the big city together and hang out as often as we can.

Anyways, for Ronnie's birthday, I decided to make an orange cake.  With chocolate frosting.  I was inspired when I was perusing the baking aisle and saw that orange extract was on sale.  It made me dream of chocolate oranges, oranges dipped in chocolate, orange flavored chocolate, and so on.  So here is the recipe I came up with, and I wanted to share it with you. 

Ingredients (two 8" rounds):
2 cups flour
2 1/4 tsp baking powder
1/2 tsp salt
1 stick of butter, softened
1 cup sugar
3 eggs 
2 tsp orange extract
3/4 cup milk
2 tsp orange zest

Fist, mix flour, baking powder, and salt.  Set aside.


Next, mix sugar and butter together.  I find that inside-the-kitchen-aid-bowl photos always look kinda bad, but oh well. 


Once the butter and sugar is all well incorporated, add eggs...


And the star of this whole endeavor, the orange extract!  Smells wonderful, tastes horrifying by itself.  (It spilled on my fingers so I licked it.  Horrible.)


Add the dry mixture into the wet mixture, being careful not to add too much at a time.  Also, make sure you don't overmix the batter.  Splash in the milk, and you should get a very creamy batter.  Once you have that, zest up some orange!


Bake at 350F for 30 minutes or until inserted toothpick comes out clean.  I used two 8" rounds, but if you are using 9" or a different pan that will essentially make the cake shallower, definitely reduce the baking time to maybe 20-25 minutes.  I would imagine cupcakes would take less time as well.  Just keep an eye on it.

Once the cakes were done and the two rounds had cooled, I stacked them with some chocolate frosting in between them.


I also decided to make it festive by covering it in fondant and tying the bottom with pretty ribbon.  Here is a very vintage-y shot of the final cake.


I hope you enjoy this recipe! 

For a printable version of this recipe, please click here

Share it with your friends on facebook or pin it to Pinterest!



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