Orange Buttermilk Cake
Source: San's friend Tommi (instructions adapted by Cindy)
3 T butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
2 tsp orange zest
2 T orange juice
1 egg
1 egg white
1 1/4 cups cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ginger
2/3 cup buttermilk
Beat together the butter, sugars and orange zest until smooth. Beat in the egg, egg white and 2 T orange juice.
Whisk together the flour, baking powder, baking soda, salt and ginger, add to the butter mixture alternately with buttermilk.
Spray an 8” round cake pan. Dust with flour and line bottom with wax or parchment paper. Pour in batter, smoothing the top.
Bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.
Place on a wire rack and cool for 10 minutes. Turn out onto the wire rack and cool completely.
GLAZE - combine 2/3 cup powdered sugar and 1 T orange juice, drizzle over cake.
Variations:
Cupcakes - coat 9 muffin cups with cooking spray or use paper liners, fill each to 3/4 with batter. Bake at 350° for 18-20 minutes. Glaze as above.
6 cup mini-bundt pan - spray molds with cooking spray, divide batter evenly among all 6. Bake at 350 for 22-25 minutes. Let cool for 5 minutes before turning out on to rack. Glaze as above.