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Pumpkin & Orange Breakfast Cake

Source of Recipe


Adapted from "In The Sweet Kitchen"






List of Ingredients



• 1 cup (2 sticks) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 2 Tbsp finely grated orange zest
  
• 3 eggs (2 separated), at room temperature
  
• 1 cup pumpkin puree
  
• 1-1/2 cups all-purpose flour
  
• 1/2 cup cake flour
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• Juice of 1 large orange
  
• 1/2 cup granulated sugar
  






Instructions



1. Preheat oven to 350 degrees (F). Lightly grease a 9-inch fluted tube pan and set aside.
   
   
2. Cream the butter, sugar and orange zest until light and fluffy. Add the whole egg and 2 egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
   
   
3. In a separate bowl, combine both flours, baking powder and salt. Add to the pumpkin batter in 3 or 4 stages, blending gently after each addition, just until incorporated. In a separate bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface.
   
   
4. Bake for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, and a skewer comes out clean. Cool in the pan for 10 minutes.
   
   
5. In a small saucepan, combine the orange juice and sugar until sugar has dissolved. Increase the heat and boil for 2 minutes. (Use immediately or cool and refrigerate for up to 3 days.)
   
   To serve, place one slice of cake on a plate and drizzle with orange syrup.