APPLE-CRISP ORANGE POUND CAKE
Fall Baking Recipe Magazine Contest 2010 Winner Ordinary pound cake gets a cozy and delicious fall twist with apples, oranges and pecans - ready in just four steps!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 9-inch round or 8-inch square pan with shortening or cooking spray.
- In small bowl, mix all filling ingredients; set aside. In medium bowl, mix 1 1/3 cups flour, the sugar, orange peel, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until small crumbs form. Reserve 1 cup of the crumb mixture for topping. To remaining crumb mixture in bowl, add sour cream, eggs and vanilla; beat with electric mixer on medium speed about 1 minute or until blended.
- Spread batter in pan. Spoon filling over batter and spread evenly. Sprinkle with reserved crumb mixture and the pecans; pat gently.
- Bake 65 to 70 minutes or until light golden brown and toothpick inserted in center comes out with a few moist crumbs clinging. Cool 30 minutes. Serve warm if desired.
Nutrition Facts : Calories 490, Carbohydrate 60 g, Cholesterol 105 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 40 g, TransFat 1/2 g
ORANGE SPONGE CAKE
This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside., In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and zest; beat 3 minutes longer. Gradually add flour mixture and mix well., Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners' sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides.
Nutrition Facts : Calories 317 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 121mg sodium, Carbohydrate 58g carbohydrate (45g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE SPONGE CAKE
Why not try this citrus cake on a very hot summer day?
Provided by Jackie Lim
Categories Desserts Cakes Sponge Cake Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 inch round pan.
- Separate the eggs while cold, then bring to room temperature.
- Beat egg yolks, sugar and grated orange rind until light and fluffy. Mix flour and baking powder together. Alternately add flour mixture and orange juice to the egg yolk mixture.
- In a separate large CLEAN bowl, with a CLEAN whisk or beaters, beat egg whites to stiff peaks, and fold into batter.
- Pour batter into prepared pan and bake at 325 degrees F (165 degrees C) for 50 to 60 minutes.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 29.8 g, Cholesterol 46.5 mg, Fat 1.4 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 99.2 mg, Sugar 17.4 g
APPLE & ORANGE SPONGE CAKE
A perfect cake for your tea or coffee!
Provided by baden140679
Time 1h20m
Yield Makes Pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C
- Put the apples,orange juice and rind in a 24x33cm roasting tin,and drizzle with honey. Roast in the oven for 15 minutes,take out,stir,and put back for another 15 minutes. Then take out a leave to cool. Leave the oven on.
- Put the sugar and butter into a mixing bowl and beat until light and soft. Beat in the eggs one by one. Sieve the flour and baking powder into the mixture and mix well.
- Add the cooled apples and stir together with a spoon.
- Butter and flour the same roasting tin that you roasted the apples in. Pour the mixture in to the tin. Bake for 25-30 minutes until well risen or until nice and golden.
ORANGE-GLAZED SPONGE CAKE
I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and zest. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted in the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool. , Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake.
Nutrition Facts :
LONDON APPLE SPONGE CAKE
All fruit recipes especially apples are moist and tender; and smell fantastic while baking. This cake is sweet and delicious. So impress your family and friends with this tasty morsel.I hope you enjoy this recipe.
Provided by Pat Duran
Categories Fruit Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 350^. Spray a 10-inch round baking pan. Place apple slices in a bowl and squeeze the juice over them and stir to coat all; set aside. Place butter and sugar in a large bowl and beat until fluffy. add eggs, and vanilla and incorporate well.
- 2. Combine flour, baking powder and beat into batter until smooth. Spread 1/2 the batter in the prepared pan, then 1/2 the apple slices. Repeat with remaining batter and then the remaining apples on top.
- 3. Sprinkle Demerara sugar over top. Bake in 350^ oven for 45-50 minutes until golden brown and springy to the touch. Cool on wire rack for 10 minutes; then cut into squares or bars.
- 4. Caster sugar-- is- finely refined sugar- golden in color Demerara sugar- large grained sugar, rich like molasses flavor which enhances baked goods and remains crunchy through cooking, Great for sprinkling as topping. Like the sugar we use on Christmass cookie decorating. (the large crystals)
APPLE & ORANGE CAKE RECIPE - (4.1/5)
Provided by Chezlamere
Number Of Ingredients 13
Steps:
- Preheat oven to 350 with rack in the middle Butter a 10" tube pan and line the bottom with a ring of parchment paper. In a bowl toss the apples with the sugar and cinamon and set aside to make the batter: in a bowl whisk together the dry ingredients In another bowl whisk together the remaining ingredients with an electric mixer gradually beat in the dry ingredients. spread half of the batter evenly in the prepared pan and scatter half of the apples over the top. Add the remaing batter spreading it evenly and finish with the remaining apples. Bake for 1 1 /2 hours. Cool copletely on a rack. Run a knife around the sides and center tube and invert the canke onto the rack. Invert again onto a serving plate. The cake with keep well wrapped and refrigerated for several days.
GRANDMA SMITH'S APPLE ORANGE CAKE
My Grandmother loved baking and everytime I make this cake i can see her grating up the fruit for the frosting. I tried using a food processor but it doesn't seem to work as good to me. Everywhere I take this cake (Usually around the holidays), everyone begs for the recipe. They are always shocked to know that its a cake mix...
Provided by Robin Jones
Categories Cakes
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. Grease two cake round cake pans 8 inch or 9 inch. Set aside.
- 2. Preheat oven 350
- 3. Cook cake mix according to directions.
- 4. Let cool in pan for about 10 minutes then take out of pan and cool on a cooling rack.
- 5. While cake is cooling, take apples and grate them by hand on a grater. Grate skin and everything except apple core and seeds.
- 6. Grate naval oranges skin and inside of orange also. Note: If apples are small only use one naval orange. Try to get a balance of half orange flavor and half apple flavor.
- 7. Add two cups of sugar to the grated apples and oranges. Stir and let set so sugar will melt in mixture somewhat. After cake is completely cooled spread some of frosting on top of bottom later. Add top layer of cake and try to go up the sides of cake first and then put remainder frosting on top and spread evenly. Sometimes if your fruit is real juicy your frosting will be used as a frosting that can be slowly poured on top and drip along the edges. Either wayt he cake is moist, and delicious and guaranteed to be a big hit where ever you take it.
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