I wanted something different than the traditional Graham family potato cake (see next Monday’s post) on my birthday so I searched my folder of dessert recipes and found an orange cake that I haven’t made for many moons. This recipe holds up well even after 20 years. The only change I made in this recipe is the substitution of healthier coconut sugar for the traditional refined sugar.
I call my new recipe Ojai Orange Cake and will enjoy eating it for my birthday after dinner tonight.
3 cups cake flour
1 teaspoon baking powder
Pinch of salt
1 cup butter (room temp)
2 cups coconut sugar
½ teaspoon vanilla
2 tablespoons fresh orange zest (from Ojai oranges)
¾ cup milk
¼ cup butter
2/3 cup coconut sugar
½ cup fresh orange juice (from Ojai oranges, of course)
Preheat oven to 400 degrees.
Sift together the flour, baking powder and salt. Set aside.
Whip butter with sugar, vanilla and orange zest until mixture is soft. Add eggs one-by-one, beating well after each addition. Lower speed and add flour mixture alternating with milk (start and end with the flour). Transfer mixture to a greased Bundt pan and bake for 1 hour. Reduce heat to 350 degrees and bake for another 15 minutes.
While cake is baking, place butter, sugar and orange juice in a saucepan and bring to a boil for 5 minutes. Once cake is done, remove it from the oven and pour topping over cake. Separate sides of cake from pan so the syrup gets in. Cool completely and invert onto dish for serving.