I thought that I would work with one of those colors today to make a fresh coffee cake!
|beautiful bright fruit|
a delicious sweet treat!
2 sticks of unsalted butter, softened to room temperature
2 cups sugar
zest from 2 large navel oranges
3 cups cake flour (You could also use all-purpose.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
3/4 cup freshly squeezed orange juice
3/4 cup buttermilk
1 teaspoon orange extract (or vanilla or butter)
3/4 cup slivered almonds
Preheat oven to 350 degrees.
Grease a 9 inch springform pan
Cream butter and sugar until fluffy (about 5 minutes).
Add eggs, one at a time. Add orange zest.
Whisk together flour, baking powder, baking soda, and salt.
In a measuring cup, blend the orange juice, the buttermilk, and the orange extract.
Add the flour and buttermilk alternately to the batter, beginning and ending with the flour.
Spoon the batter evenly into the prepared pan.
Sprinkle with the almonds.
Bake for 50 minutes or until a cake tester comes out clean.
Remove from oven, and allow to sit for 5 minutes.
Prepare orange topping:
In a saucepan mix together 1/2 cup sugar and 1/2 cup orange juice. Slowly bring to a boil, and stir until the sugar is completely dissolved.
Take a knife around the edge of the cake to separate it from the pan. Spoon the topping over the hot cake allowing it to drip along the edges between the cake and pan.
Cool for 10 minutes, and remove the outer pan.
And enjoy! ♥
***Note Wrap well and store in the refrigerator.