Well I loved this cake - turned out beautifully. The orange cake is so soft and lovely and the nutty caramel is scrummy, but I think the caramel somehow overpowers the light cake. I love both elements but I would probably mix and match a bit. The orange cake is stunning and would be wonderful on its own. The caramel topping might be better on a denser cake.
I made the cake with very fresh eggs from my friends chickens and I think their yolks really added to the lovely orange colour of the sponge. You can't see it properly in my photographs - I think the sun was too bright when I was taking the pictures.
This was also the first baking I did in my new house. I have a new fan oven and had no idea what I was doing with it but I just turned the temperature down a little and it was fine.
I was very pleased with this cake, though, and it disappeared within 24 hours. Will certainly make use of the separate bits of this recipe again and may even make it together again. It was delicious and very quick and easy to make.
Recipe (From Cake Keeper Cakes by Lauren Chattman).
(For the topping)
1 cup sliced almonds
6 tbsp (3/4 stick) unsalted butter
2/3 cup packed light brown sugar
1/4 cup honey
(For the cake)
1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
2 large eggs
1/4 cup orange juice
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1 tbsp grated orange zest
Make the topping.
1. Preheat the oven to 350F. Grease a 9 inch round non-stick cake pan and dust with flour. Line the bottom of the pan with a circle of parchment paper and grease and flour the parchment.
2. Spread the nuts on a baking sheet and toast until golden, 8 to 10 mins (or use toasted flaked almonds like I did so you can skip this step). Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low, and cook, whisking, for 2 mins. Scrape the mixture into the prepared pan and smooth with a spatula. Drizzle with the honey. Scatter the toasted almonds over the honey. Set aside.
Make the cake.
1. Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Combine the sour cream, eggs, orange juice, and vanilla in a glass jug and lightly beat.
2. Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary. Stir in the orange zest.
3. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.
4. Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30s on medium speed.
5. Pour the batter over the almonds, gently spreading it into an even layer with a spatula.
6. Bake until the cake is golden and a toothpick inserted into the centre comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack and let stand for 5 mins.
7. Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto the plate. Peel away the parchment paper. If necessary, replace any almonds stuck to the bottom of the pan. Let the cake cool for 20 mins and serve warm or at room temperature.
8. Store uneaten cake in a cake keeper at room temperature for up to 2 days.
Check out The Cake Slice Blogroll to see other versions of this cake.