Orange Pound Cake with Orange Caramel Sauce Recipe
Overview:
Indulge in the delightful flavors of citrus with this tantalizing Orange Pound Cake paired with a luscious Orange Caramel Sauce. This recipe, crafted with love, is perfect for dessert enthusiasts craving a burst of fruity sweetness. 🍊
- Total Time: 1 hour 10 minutes
- Preparation Time: 20 minutes
- Cooking Time: 50 minutes
- Servings: 12 slices
- Calories per Serving: 192.1 kcal
- Rating: ★★★★★ (4.5 from 10 reviews)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | All-purpose flour |
| 1/2 tsp | Salt |
| 1/4 tsp | Baking powder |
| 1/4 tsp | Baking soda |
| 1 | Orange |
| 1 cup | Sugar |
| 1/2 cup | Buttermilk |
| 1/2 tsp | Vanilla extract |
| 1/4 cup | Butter |
| 1 | Egg |
| 2 | Egg whites |
| 1/4 cup | Water |
Instructions:
-
Preheat Oven: Begin by preheating your oven to 350°F (175°C).
-
-
Prepare Pan: Lightly coat a 9×5-inch loaf pan with vegetable cooking spray.
-
Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, baking powder, and baking soda. Set aside for later use.
-
Prepare Orange: Using a vegetable peeler, remove the peel from the orange, and coarsely chop it. Then, cut the orange in half and squeeze out 1/2 cup of juice.
-
Process Orange Peel: In a food processor, combine the sugar and chopped orange peel. Pulse until the peel is finely chopped and mixed with the sugar.
-
Prepare Buttermilk Mixture: In a small glass measuring cup, combine the buttermilk, 1/4 cup of orange juice (reserve the remaining juice for the caramel sauce), and vanilla extract. Mix well and set aside.
-
Cream Butter and Sugar: In a large mixer bowl, beat together the butter and the orange-sugar mixture on medium-high speed until well combined.
-
Incorporate Eggs: Add the egg and egg whites one at a time, beating well after each addition.
-
Alternate Mixing: With the mixer on low speed, gradually add the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients.
-
Bake: Spoon the batter into the prepared loaf pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool: Allow the cake to cool in the pan on a wire rack for 15 minutes. Then, invert the cake and remove the pan to cool completely.
-
Make Orange-Caramel Sauce: While the cake is cooling, prepare the orange caramel sauce. In a small saucepan, combine the water and sugar, stirring with a wooden spoon until the sugar is moistened.
-
Simmer: Bring the mixture to a simmer over medium-low heat. Cover and simmer for 2 to 3 minutes until the sugar dissolves.
-
Caramelize Sugar: Uncover the saucepan and cook the mixture until the sugar turns amber in color, approximately 5 to 6 minutes. Be careful not to let it burn.
-
Add Orange Juice: Remove the saucepan from the heat and slowly stir in the reserved orange juice. Be cautious as the mixture will bubble vigorously.
-
Final Touch: Return the saucepan to heat and continue stirring until the sugar completely dissolves. Allow the sauce to cool before serving.
-
Serve: Slice the Orange Pound Cake and drizzle each slice generously with the prepared Orange Caramel Sauce. Enjoy the citrusy goodness with every bite!
Nutritional Information:
- Calories: 192.1 kcal
- Fat: 4.5 g
- Saturated Fat: 2.6 g
- Cholesterol: 26.1 mg
- Sodium: 190.8 mg
- Carbohydrates: 35.2 g
- Fiber: 0.8 g
- Sugar: 22.8 g
- Protein: 3.3 g
Tips:
- For an extra burst of citrus flavor, zest some fresh orange peel over the cake before serving.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- The Orange Caramel Sauce can be stored in the refrigerator for up to 1 week. Simply reheat gently before serving.
Conclusion:
This Orange Pound Cake with Orange Caramel Sauce is a delightful treat that’s perfect for any occasion. With its moist texture and zesty flavor, it’s sure to become a favorite among family and friends. Give this recipe a try and experience the irresistible combination of citrus and caramel goodness!
