Browned Butter Whole Orange Cake

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Confectioners' sugar
  • 1/4 tsp Salt
  • 1 1/4 cups Sugar

• Drinks

  • 2 tbsp Orange juice, fresh

• Dairy

  • 1 cup Butter, unsalted

• Other

  • About 2 oranges

Found on floatingkitchen.net

Description

Ingredients

• For the Orange Cake
• 1 cup (16 tablespoons) unsalted butter, cut into cubes
• About 2 oranges
• 1 1/4 cups sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• For the Glaze
• 1 cup confectioners sugar
• A couple tablespoons fresh orange juice

Directions

• Make the browned butter. Melt the butter in a saucepan or skillet over medium heat. Whisk the butter constantly until it has deepened in color, smells nutty and brown specks have started to form on the bottom of the pan. Remove the pan from the heat and carefully pour the browned butter into a small bowl, making sure to scrape the bottom of the pan to collect any of the solids. Set it aside to cool for about 10 minutes.
• Pre-heat your oven to 325 degrees. Coat a 10-cup Bundt pan with non-stick cooking spray. Then dust your pan with a thin layer of all-purpose flour. Set aside.
• Wash the oranges and trim and discard the ends. Cut the oranges into chunks and remove any seeds. Place the oranges in your food processor and process until the oranges are finely chopped, but not puréed. Measure out 1 1/2 cups and set aside. Any extra can be discarded.
• In the bowl of your mixer with the paddle attachment, beat the browned butter and the sugar until well combined. Add the eggs one at a time, beating well after each addition. Add the processed oranges and beat until well combined. Add the flour, baking powder, baking soda and salt, mixing until the flour is incorporated and no more white streaks remain.
• Spread the batter into your prepared Bundt pan and transfer the pan to your pre-heated oven. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool in its pan for about 10 minutes. Then invert the pan over a wire rack to remove the cake. Allow the cake to cool completely.
• Make the glaze. In a small bowl whisk together the confectioners sugar and the orange juice. Start with 1 tablespoon of orange juice, adding more as necessary to thin out the glaze to your desired consistency. Drizzle the glaze over the cooled cake. Slice and serve.
• Leftovers can be stored in an airtight container at room temperature for 1-2 days.

Nutrition