This recipe was inspired by a whole orange cake recipe from Sunset magazine. It uses whole oranges that have been processed to an almost purée to give the cake a little marmalade-like flavor. As soon as I saw the original recipe I knew I wanted to play with it by adding some spice. I tried several versions using the Sunset recipe as the base, adding spice to the batter, but was never quite happy with the flavor or the texture. I switched tactics and used a Cook's Illustrated sour cream coffee cake with streusel filling as the base. I substituted puréed orange for the sour cream, and increased the butter to account for the lost fat. The first version was quite good, and just needed a tiny bit of tinkering with the streusel. To gild the lily, I topped the cake with an orange-vanilla powdered sugar glaze.
See original recipe: https://food52.com/recipes/21...
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Serving Size: 1 recipe (1702g) | ||
Recipe Makes: 1 | ||
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Calories: 1484 | ||
Calories from Fat: 1206 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134g | 179 % | |
Saturated Fat 72g | 360 % | |
Monounsaturated Fat 39.7g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 1945.8mg | 599 % | |
Sodium 1626.1mg | 56 % | |
Potassium 933.9mg | 25 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.9g | ||
Protein 59.4g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1484
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