WHOLE-ORANGE SNACK CAKE
It may strike you as curious, but adding an entire orange to this easy snacking cake, rind and all, imparts a wonderful flavor reminiscent of orange marmalade, pleasantly bitter and sweet. A high-speed blender is the best way to process the orange, but a food processor works too. You want the purée to be as smooth as possible. While the cake bakes, prepare an easy orange glaze. For that step - or any recipe requiring both orange zest and juice - be sure to zest your orange before juicing it, as it's much more difficult the other way around.
Provided by Samantha Seneviratne
Categories snack, cakes, dessert
Time 45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
- Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
- Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
- While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
- Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.
CHOCOLATE CHIP SOUR CREAM SNACK CAKE
In this loose interpretation of my mom's chocolate chip-sour cream bundt cake, sweet rice flour, all-purpose flour and a healthy amount of sour cream combine to create a rich, plush cake with a moist and structured crumb. Baked in a versatile 8-inch square pan and generously studded with melty semisweet chocolate chips, this snackable cake is simple but surprisingly decadent, a reminder that at the end of the day, cake should taste good and be a joy to eat. Enjoy a homey, comforting slice with your fingers or a fork - there are no rules here.
Provided by Joy Cho
Time 1h45m
Yield 16 servings (one 8-inch square cake)
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment.
- Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
- Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla. Sift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
- Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.
HOMEMADE CHOCOLATE SNACK CAKE
THIS is a moist delicious snack cake, so good that icing is not necessary. Sometimes my husband puts a scoop of vanilla ice cream on top with a drizzle of chocolate syrup. Either way, it always satisfies our sweet tooth. -Debi Peschka, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 239mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP ORANGE CAKE
I found this posted a few places and it seemed intriguing enough to try (and I had the ingredients for it). I was very happy with the way it turned out. It's a loaf cake, not too sweet, and the hint of orange seems to intensify the chocolate. It's somewhere between a cake and a bread, and quite good, especially with a cup of coffee. As an added bonus, it's not a lot of work to make, all easily done by hand without beating or a mixer. (I did leave out the nuts because I can't have them, but I'm sure it would be just as good with them added).
Provided by Charmed
Categories Dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Grease and lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
- In a large bowl, combine flour, baking powder, salt, baking soda and sugar.
- Stir in nuts and 3/4 cup of the chocolate chips.
- In a medium bowl, beat eggs with the milk, orange juice, rind and vanilla.
- Blend in the butter or margarine.
- Add egg mixture to the flour mixture, folding just until the dry ingredients are moistened.
- Spread batter in the prepared loaf pan and sprinkle evenly with the remaining chocolate chips.
- Bake until golden 55-60 min or till a wooden pick inserted in middle comes out clean.
- Cool in the pan 10 minutes, then turn out onto a wire rack.
- Cool completely before slicing.
Nutrition Facts : Calories 3286.5, Fat 164.3, SaturatedFat 77.2, Cholesterol 543.1, Sodium 2942.5, Carbohydrate 426.4, Fiber 21.3, Sugar 204.9, Protein 57.9
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