ORANGE CAKE WITH CREAM CHEESE GLAZE
So many of those soft, delicate European cakes rely on many eggs, a good bit of sugar, and much whisking, beating and whipping, for that elegant taste and presentation. This lovely orange cake, with a little oil, and bright fresh orange flavor, is a traditional favorite, especially at holidays. The cream cheese glaze, with lots of orange zest, is a delicious addition—but a dusting of icing sugar may be all you need.
Cake
- Juice and zest of 2 oranges, separated
- 4 eggs
- 2 cups sugar
- ½ cup oil
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
With electric or stand mixer, beat oil and sugar until well mixed. Add juice and zest of 1 ½ oranges and vanilla—mix well. Add eggs, one at a time—beating well after each addition. Whisk flour with baking powder and salt—then add to egg mixture in three increments, beating well after each addition. Butter and line a 9” springform pan with parchment paper. Pour batter into pan—bake in preheated 350’ oven for 35-45 minutes. Toothpick will come out clean when done. Cool cake completely on rack before glazing.
Glaze
- 6 oz cream cheese, room temperature
- 3 tblsp confectioners sugar, sifted
- Reserved zest of ½ orange
- ¼ to 1/3 cup orange juice
With electric mixer, beat cream cheese with sugar and orange zest until fluffy. Gradually beat in orange juice until pourable.
The Kitchen Hive
