Rosie Makes The Orange Cake To End All Orange Cakes.

You MUST make this cake.
Another Trust Rosie Moment.
Have I ever led you astray?

It is so moist, it's juicy.

The orange flavor is divine.

And then you add some vanilla ice cream/orange sherbet swirlie,

maybe some orange wildflower honey drizzled over,

and you've got a winner.

 It's so simple to make,

I didn't even bother to add my how-to-for-dummies pictures.

(OK.  I was too lazy to shoot this time.)

Just.Make.It.

 

Orange Cake

For the cake: 

 2 sticks unsalted butter, room temperature

3 oranges

3 cups flour

1/2 tsp baking soda

1/2 tsp kosher salt

2 cups sugar

3 eggs, room temperature

1 cup buttermilk

In a small bowl, finely zest the oranges.

Add 3 TB of the juice to the zest.

In another small bowl, sift flour, soda, and salt.

In a mixer fitted with the paddle attachment,

cream butter at medium speed until light and fluffy.

Beat in the sugar.

Add eggs, one at a time,

beating after each addition.

At low speed, add 1/3 of the dry ingredients, mixing,

then 1/3 of the buttermilk.

Repeat with half the dry ingredients, 

and half the buttermilk, mixing until just combined.

Repeat with remaining dry ingredients and buttermilk.

Stir in orange zest and juice.

Pour batter into a 9-inch round cake pan

lined with buttered parchment paper.

If you have a deep cake pan, all the better.

Mine was a regular depth cake pan,

so I fitted a buttered parchment collar around the pan,

as you'd do for a soufflé,

to contain the rise. 

Bake in a 325° oven,

on a baking sheet in case there's any spill,

(Shouldn't be if you have a deep pan or the fitted collar.)

 until toothpick inserted in center

comes out almost clean - 60-70 minutes.

A few crumbs are allowed.

Let cool in pan for about 15 minutes.

Turn out on wire rack and peel off paper.

For the glaze:

1/2 cup fresh orange juice

1/2 cup sugar 

While the cake is baking, make the glaze.

Stir juice and sugar until sugar is dissolve.

After cake has cooled for a bit and turned out onto rack,

invert onto serving platter.

(Cake will still be a bit warm.)

Poke a few holes in cake with a skewer,

then brush glaze over top and sides,

letting the glaze soak in.

Brush up any drippings on platter

and transfer back to top of cake.

Continue until all glaze is absorbed by the cake.

That vanilla/orange/ice cream/sherbet 

with this cake

is da bombe!

This was so wonderful,
I had to go pick a special rose,
just to match.