Not hot sauce. Hot orange sauce. As in orange sauce that is hot. Get it?
Thanks to my colleague in the Print Design team, Mikey, for making the “Cash for Cake” box and QR code to make the 52 cakes project a little more affordable, and thanks to my colleagues who have tossed their spare change and bills in there so far. You guys rock!
Hot Orange Sauce Cake Recipe
- 1 cup sugar
- 1 cup butter (room temperature)
- 3 eggs (separate yolks and whites)
- 1 cup sour cream (room temperature)
- 1.75 cups sifted flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- One orange worth of grated orange zest
- Juice of two whole oranges (about 1 cup)
- Juice of one whole lemon (about 2 tablespoons)
- 3/4 cup sugar
Orange Cake: Cream the room temperature butter and sugar. Add egg yolks, room temperature sour cream and the grated orange zest and beat until the batter is light and fluffy. Sift in the flour, baking soda and baking powder and mix thoroughly. Beat the egg whites in a separate container until they are a little stiff, then fold into the batter mixture. Pour your orange cake batter into a well-greased and well-floured round ring bundt pan. I emphasized the well-greased and well-floured because this may help you avoid what I ran into – a broken cake when I flipped the pan. Bake at 325 degrees for about an hour.
Hot Orange Sauce: Squeeze as much juice as possible out of two whole oranges, and combine it with the juice of a fresh-squeezed lemon. In a small saucepan, add the juices, 3/4 cup of sugar and a pinch of salt. Stir the sauce over low heat until the sugar dissolves into the mixture. Then bring the sauce to a boil for 3 to 4 minutes.
Remove from the oven and let stand for about 10 or 15 minutes, then turn it over onto a plate with a rim. Pierce the cake repeatedly and deeply with something like a wooden skewer. Spoon your hot orange sauce over the top of the cake slowly to soak it into the cake. This cake isn’t always beautiful, but it is delicious and tasty.
The cake alone is delicious, but that hot orange sauce moistens it up and takes it to a whole new level. The cake is even better the second day than the first.
Want to help me live the dream? Help support my adventure by funding cake ingredients and supplies with a small donation!