Orange Poke Cake with Honey-Orange GlazeINGREDIENTS
*Orange Cake1 1/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon orange zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (lite is okay) or plain Greek yogurt
1/4 cup orange juice
1/4 cup canola or vegetable oil
2 teaspoons orange extract (vanilla extract may be substituted)
*Honey-Orange Glaze
1/4 cup orange juice
3 tablespoons honey
1 tablespoon unsalted butter
about 2 to 2 1/2 cups confectioners’ sugar, or as necessary for consistency
1 to 3 teaspoons orange zest, or to taste
DIRECTIONS
1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.*Cake –
1. To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine.
2. Whisk in the orange zest; set aside.
3. To a separate medium bowl, add the egg, buttermilk, sour cream, orange juice, oil, orange extract, and whisk to combine.
4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
5. Turn batter out into prepared pan and bake for about 27 to 30 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
6. Using a fork, stab the cake about 50 times, making small holes all over the cake.
7. Place pan on a wire rack and allow cake to cool. While cake cools, make the glaze.
*Glaze –
1. To a medium microwave-safe bowl, add the orange juice, honey, butter, and heat for about 1 minute, or until butter has melted and mixture is just beginning to show signs of boiling.
2. Add the confectioners’ sugar and whisk until smooth. If necessary, add additional sugar to reach desired glaze consistency; glaze should be easily pourable.
3. Slowly and evenly pour glaze over cake (cake doesn’t have to be fully cooled), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place. Glaze will soak into the holes as time passes.
4. Evenly sprinkle with the orange zest and allow cake to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up although this is a soft glaze that doesn’t ever fully harden because of the honey. Cake will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
