Orange Sour Cream Cake Recipes

Steps:

• 1. Using an electric mixer, cream butter and sugar until light and fluffy, approximately 10 minutes. Add eggs one at a time, beating just until yolk is incorporated after each addition.
• 2. Stir in orange juice and zest. Sift flour, whipped topping mix, baking powder, and baking soda together. Add alternately with sour cream, beginning and ending with flour mixture.
• 3. Pour into a greased tube (tube pan works best) or bundt pan. Bake at 325 1 hour or until tests done. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on wire rack.
• 4. Glaze-Blend all ingredients together thoroughly in a measuring cup to pour. Place cake on a plate and pour glaze slowly all over cake.

Steps:

• Sift flour, baking powder, baking soda and salt.
• Cream butter and sugar until very light and fluffy.
• Beat in egg yolks and rinds.
• Sift dry ingredients into creamed mixture, alternating with sour cream.
• Do not overbeat.
• Beat egg whites until stiff but not dry.
• Fold in with a rubber spatula.
• Oven 325.
• well greased Bundt or tube pan.
• Bake approximately 1 hr.
• Cool 10 minutes and then turn cake onto a plate with a rim.
• Orange Syrup.
• Combine:.
• 1/2 cup orange juice, fresh.
• 2 tablespoons lemon juice.
• 1/2 cup white sugar.
• Bring to a boil and simmer about 3 mins.
• Slowly pour hot syrup over cake, allowing time for it to soak it.

Steps:

• 1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
• 2. In a medium bowl, whisk together flour, baking powder and salt.
• 3. In a large bowl, cream together butter, sugar and orange zest until light. Add in eggs one at a time, and beat mixture until smooth and well-combined. Mix in one third of the flour mixture, followed by the sour cream. Mix in another third of the flour mixture, followed by the orange juice. Stir in all remaining flour, mixing until no streaks of dry ingredients remain.
• 4. Pour into prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• 5. Topping: While the cake is baking,whisk together glaze ingredients in a small bowl. Use a spoon to drizzle the glaze evenly over the cake. Allow glaze to soak in while cake cools. Allow cake to cool completely before slicing. This is a very moist, delicious little cake..I am going to double it the next time, and bake in a 13x9 cake pan..It's that good!

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Steps:

• Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
• In a bowl stir together flour, baking powder and soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
• Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
• Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

Steps:

• To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
• Add 1/4 cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
• Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
• To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
• To serve, remove cake from pan. Slice, and serve topped with blueberry compote.