December 29, 2010

Sour Cream Orange Loaf

Yesterday, I bought a loaf pan. It's my very first one. I feel like I'm stepping up in the world. Becoming a big kid now. Becoming domesticated. My gosh, how did this happen? I've decided to embrace my domestication duties, and have now gone on a loafing spree. Banana and beer and orange, oh my. The most delicious loaf in my spree, is the orange and sour cream loaf. It is sweet, and moist, and delicious. It has just the right amount of orange and awesome.

makes one loaf
recipe adapted from the Cooking Photographer

1 cup of sour cream
1 cup granulated sugar
3 large eggs
zest of 3 oranges
1 tsp vanilla
1/4 tsp salt
1/2 cup olive oil
2 tsp baking powder
1 1/2 cups all purpose flour
1/4 cup orange juice
1 tbsp granulated sugar

1 cup powdered sugar
2 tbsp orange juice

Preheat the oven to 350 ºF. 

In a stand mixer fitted with the paddle attachement, combine the sour cream, sugar, eggs, orange zest, vanilla, salt, olive oil, and baking powder. 

Slowly mix in the flour until combined, being careful not to over mix. Pour the batter into the loaf pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.

While the cake is baking, add 1/4 cup orange juice and 1 tbsp of granulated sugar to a small saucepan and simmer over medium heat, stirring occasionally. Heat until the sugar is melted and the liquid is clear, roughly 5 minutes. Remove the liquid from heat and cool to room temperature. 

Remove the cake form the oven and gently pour the glaze over the cake while it is still in the pan. Let the cool for 20 minutes.

Once cake has cooled, mix 1 cup of powdered sugar and 2 tbsp of fresh orange juice in a small bowl with a whisk. Spoon glaze over the top of cake and let sit over night so the juices have a chance to absorb. Store in an airtight container in the fridge for up to one week. 

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