Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup freshly squeezed orange juice
- 1/2 cup whole milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Zester
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch cake pan.
2. In a mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the orange juice and milk.
6. Stir in the orange zest and vanilla extract.
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
Sodium: 250mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 24g
Protein: 5g
Substitutions for ingredients:
- You can use margarine instead of butter.
- You can use orange extract instead of orange zest.
- You can use low-fat milk instead of whole milk.
Variations:
- You can add 1/2 cup of shredded coconut to the batter for a tropical twist.
- You can add 1/2 cup of chopped nuts to the batter for a crunchy texture.
- You can use lemon juice and zest instead of orange for a lemon cake.
Tips and Tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use freshly squeezed orange juice for the best flavor.
- Dust the cake with powdered sugar before serving for a pretty presentation.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with whipped cream and fresh orange slices.
- Serve the cake with a scoop of vanilla ice cream.
Garnishes:
- Fresh orange slices
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Orange juice
Suggested Side Dishes:
- Fresh fruit salad
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of orange juice to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting.
- Store the cake in an airtight container to prevent contamination.
Food History:
The Orange Creamsicle was invented in the 1950s by the Popsicle Corporation. It was a popular treat during the summer months and inspired many desserts, including this cake.
Flavor Profiles:
This cake is sweet and tangy, with a hint of orange flavor.
Serving Suggestions:
Serve this cake as a dessert or as a sweet treat with coffee or tea.
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