Orange overload! I've always liked oranges, but in cake form I knew I would love them more! It's been too long since I posted a baked dessert. And as always, I am inspired by the fruit of the season. I have no doubt that orange peel desserts started to stretch the precious treat that was an orange. Which makes me happy to enjoy this cake in a seasonal fashion. This is also my first spice cake. My mother never made them much, and if she did somehow spice cake doesn't sound as yummy as chocolate. But now that I am older, I have learned to enjoy cake in all its forms.
I am using once again, Small Batch Baking. A great cookbook with scaled down desserts. I love it because I don't have to bake a huge cake that I either eat for breakfast, lunch, and dinner or that I end up throwing away because no one is around to help me eat it. The book advocates baking in the can method that I have talked about before (see carrot cake post here), but I normally do cupcakes to spread out the servings a little more. This time I did mini cupcakes because I wanted a cute bite sized treat that I could enjoy after meals this week.
Orange Spice Cakes
(Makes two mini layer cakes)
4 tablespoon (1/2 stick) unsalted butter, at room temperature, plus more for greasing cans
1/2 cup all-purpose flour, sifted, plus more for flouring cans
1/4 cup buttermilk
Yolk of 1 large egg
2 teaspoons grated orange zest
1/c cup sugar
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
Orange Cream Cheese Frosting (recipe follows)
Two 14- or 14.5-ounce cans
1 baking sheet
1. Place a rack in the center of the oven and preheat to 325F.
2. Lightly grease the insides of the cans and dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
3. Combine the buttermilk, egg yolk, and orange zest in small bowl and whisk to mix.
4. Place the flour, sugar, baking soda, salt, cinnamon, nutmeg, cardamom, and ginger in a medium-sized mixing bowl and whisk to blend well. Add the butter and half of the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture; then beat on medium speed for 20 seconds. Scrape down the sides of the bowl.
5. Spoon the batter into prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, 30 to 35 minutes.