Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon grated orange zest
- 1/2 cup sour cream
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Add the orange juice and orange zest to the butter mixture and mix until well combined.
5. Add the flour mixture to the butter mixture in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 310
Fat: 14g
Carbohydrates: 42g
Protein: 4g
Sodium: 240mg
Sugar: 25g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour.
- You can use plain yogurt instead of sour cream.
Variations:
- Add 1/2 cup of chopped nuts to the batter.
- Add 1/2 cup of chocolate chips to the batter.
- Add 1/2 cup of dried cranberries to the batter.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Don't overmix the batter or the cake will be tough.
- Use freshly squeezed orange juice for the best flavor.
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 a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving.
Garnishes:
Top the cake with whipped cream and fresh orange slices.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time by a few minutes.
- If the cake is too moist, try increasing the baking time by a few minutes.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with the cake batter.
- Use pasteurized eggs to reduce the risk of salmonella.
Food history:
Orangen-Prophetenkuchen is a traditional German cake that is often served during the Christmas season.
Flavor profiles:
This cake has a light and fluffy texture with a sweet and tangy orange flavor.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German