Glazed Orange-Sour Cream Cake

Sometimes I walk into my kitchen and feel like I should be on an episode of “Hoarding: Buried Alive.” Okay, maybe it’s not that bad, but I do have pans stacked like the Leaning Tower of Pisa on top of my refrigerator. My lack of kitchen storage is pretty awful, but it doesn’t help that I routinely find excuses to buy yet another pan. This week’s purchase: a bundt pan.

I made an orange-sour cream cake for a friend's bachelorette party this past weekend. Of course I didn’t dare bring it in a plain old rectangle or square pan. Oh no! I needed a whole in the middle! So off I went to Sur La Table and picked up a great little non-stick bundt. Add another couple of inches to the tower!

Cake Ingredients:

3 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks of butter, at room temp.
1 1/2 cups sugar
3 large eggs
1 cup sour cream
1/2 cup orange juice
3 tablespoons fresh orange zest

Glaze Ingredients:

1 1/2 cups powdered sugar
1 tsp. zest
2-3 tablespoons orange juice

Preheat your oven to 350 degrees. Spray a large bundt pan (or two normal round cake pans) with cooking spray. Do this even if you have a non-stick pan. It can’t hurt!

Whisk together the flour, salt, and baking soda in a medium sized bowl and set it aside.

Using an electric mixer, cream together the butter and sugar until smooth (about 2 minutes). Add in the eggs and sour cream, and beat again. While still beating, alternate adding half of the flour mixture and half of the orange juice until all are incorporated. Lastly, fold in your zest. Using a large spoon, carefully transfer your batter to the bundt plan. Bake the cake for about one hour (if using a large bundt pan) or 30 minutes (if using two round cake pans).

Once the cake(s) is finished baking, remove it from the oven and allow it to cool for about 5 minutes before inverting it onto a large platter. Allow the cake to cool completely before glazing.


For the Glaze:
Whisk together the powdered sugar, juice and zest. Drizzle the glaze all over the cake. It’s okay if the glaze pools at the plate. It’ll just give you a reason to lick the plate when no one is watching!

Recipe adapted from www.eatingoutloud.com