This cake tastes like an orange popsicle!
3 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
2 sticks of butter
3 cups of sugar
6 large eggs
1 cup sour cream
rind of 1 large orange
1/2 tsp orange extract
To make the cake, adjust an oven rack one-third up from the bottom of the oven and preheat oven to 350°. You need 11 to 12-cup capacity tube pan or Bundt pan. Butter the pan and then dust it all lightly with fine, dry bread crumbs. Set aside.
Sift together the flour, baking soda and salt, set aside.
In the large bowl of an electric mixer, beat the butter until soft. Add the sugar and mix well. Beat in the eggs, two at a time, scraping the bowl as necessary with a rubber spatula. On lowest speed add half of the dry ingredients, then all of the sour cream, then the balance of the dry ingredients. Remove from mixer.
With a rubber spatula stir in the orange rind and extract.
Turn the batter into the prepared pan. Level the top of the batter by rotating the pan briskly.
Bake for 1 hour and 30 to 40 minutes, until a cake tester (a toothpick will work) comes out clean. Let the cake stand in the pan for 10 minutes and then cover with a rack and invert. Lift pan from cake, leaving the cake upside down.
makes 12 portions
based on the “Sour Cream Cake” recipe by Maida Haetter