It's the perfect time to make this very orange cake. I was surprised when I found it several years ago while searching for a vegan orange cake to serve dinner guests, it was from Joy of Cooking !!
I have made it twice already this year.
The cake is delightful, moist, easy and very adaptable.
Very Orange Cake
1 cup orange juice
1/3 cup canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup sugar
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
orange zest from one orange
Glaze
1/4 cup powdered sugar
1-2 teaspoons orange juice
1 teaspoon orange zest or tiny curls of peel
1) Preheat the oven 350 F. Grease and flour a 9 inch round cake pan.
The original recipe called for an 8 inch pan, the first time I made it this year that's what I used, it overflowed the pan while baking...never a good thing, so be sure to go with a 9 inch round cake pan.
The original recipe also stressed the flouring part. I used spray oil and then floured it. I had no trouble removing it from the pan.
2) Grate the orange, and make juice to one cup. I was lucky and already had a large jar made up.
3) In a large bowl combine the dry ingredients including the zest.
4) in a smaller bowl combine the liquid ingredients.
5) Add the liquid ingredients into the dry, mix just to blend.
6) Pour into the greased and floured pan, bake for 30 to 35 minutes. Do the toothpick trick to test for doneness. It will be a golden brown.
7) Cool for 10 minutes then carefully transfer to a cooling rack. Allow to cool completely before adding the glaze.
8) In a small bowl mix 1/4 cup powered sugar, 1 teaspoon zest or tiny curls of peel. Start with 1 teaspoon of juice and add more to get a thick paste.
9) Apply the glaze to cover the top of the cake.
It is the perfect cake for tea time, brunch or dessert after dinner.
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