Orange Pound Cake with Orange-Caramel Sauce
This pound cake is made with a mere fraction of the butter and sugar called for in the traditional high-calorie classic. The Orange-Caramel Sauce provides even more flavor punch for the bite.
- Vegetable cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large orange
- 1 cup granulated sugar
- 1/2 cup buttermilk or sour milk, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 cup butter, softened (no substitutes)
- 1 large egg
- 2 large egg whites
- 2 tablespoons water
- 1/4 cup granulated sugar
- Heat oven to 350 degrees F. Lightly coat a 9 x 5-inch loaf pan with vegetable
- Sift together flour, salt, baking powder and baking soda in a medium bowl; set
- With vegetable peeler remove peel from orange; coarsely chop. Cut orange in half
and squeeze 1/2 cup juice.
- Process the 1 cup sugar and the orange peel in a food
processor, pulsing until peel is finely chopped.
- Combine buttermilk, 1/4 cup of the orange juice and vanilla extract in a small
glass measuring cup. (Reserve remaining juice for caramel sauce.)
- Beat butter and orange-sugar mixture in a large mixer bowl on medium-high speed
- Beat in egg and egg whites, one at a time, beating well after each
- Reduce speed to low and gradually add flour mixture alternately with buttermilk
mixture, beginning and ending with flour mixture.
- Spoon batter into prepared pan.
- Bake for 35 to 40 minutes, until a wooden pick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes.
- Invert cake and remove pan; invert again and cool completely.
- Make Orange-Caramel Sauce: Combine water and the 1/4 cup sugar in
a small saucepan; stir with a wooden spoon until sugar is moistened. Bring to simmer
over medium-low heat; cover and simmer 2 to 3 minutes or until sugar dissolves.
Uncover and cook 5 to 6 minutes, until sugar turns amber.
- Remove from heat and slowly stir in reserved orange juice (mixture will bubble
- Return to heat and cook, stirring, until sugar dissolves.
- Cool; serve with cake.
Yield: 12 servings
To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar
in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the
mixture stand for 5 minutes before using it in a recipe.
Nutritional facts per serving: calories: 190 , total fat: 4.5 g , saturated
fat: 2.5 g , cholesterol: 28 mg , sodium: 192 mg , carbohydrate: 35 g , protein:
Posted by Marla at Recipe Goldmine 2/16/2002 1:45 pm.
Source: Ladies' Home Journal