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Orange Pound Cake w/Orange-Caramel Sauce




Source of Recipe


Internet


List of Ingredients




• 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 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

ORANGE-CARAMEL SAUCE
• 2 tablespoons water
• 1/4 cup sugar


Recipe



1. Heat oven to 350 degrees F. Lightly coat a 9x5-inch loaf pan
with vegetable cooking spray. Sift together flour, salt, baking
powder and baking soda in a medium bowl; set aside.
2. 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 in a small glass measuring cup. (Reserve
remaining juice for caramel sauce.)
3. Beat butter and orange-sugar mixture in a large mixer bowl on
medium-high speed until combined. Beat in egg and egg whites, one
at a time, beating well after each addition. Reduce speed to low
and gradually add flour mixture alternately with buttermilk
mixture, beginning and ending with flour mixture.
4. Spoon batter into prepared pan. Bake 35 to 40 minutes, until a
toothpick inserted in center comes out clean. Cool in pan on wire
rack 15 minutes. Invert cake and remove pan; invert again and
cool completely.
5. Make Orange-Caramel Sauce: Meanwhile, 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
vigorously). Return to heat and cook, stirring, until sugar
dissolves. Cool; serve with cake. Makes 12 servings.
6. *Note: 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.