Bourbon Orange Sour Cream Cake with Cranberry Glaze
45 min
8
Introduction
Easy, delicious cake you can top with any of your favorite compotes or glazes. It's not too dense, but not too fluffy either. Just the right texture as far as I'm concerned. This recipe is also excellent with a chocolate glaze. I have also changed up the orange made it with almond extract and a maple glaze. There are so many options. With the one below, sugared cranberries and sugared orange peels are yummy to add on top. Also, I love using a sour cream cake recipe to make little tea cakes. Little cakes are so cute, and you feel less guilty eating more because they are so small.
Ingredients:
Cake:
1 ½ cups sifted cake flour
¾ cup sugar
¾ tsp baking powder
¼ tsp baking soda
Grated rind of 1 orange
½ tsp salt
9 tsp butter, room temperature
½ cup sour cream
3 large egg yolks, room temperature
½ tsp orange extract
½ tsp vanilla extract
¼ cup bourbon
Cranberry Glaze:
1 cup fresh cranberries
¼ cup water
2 T white sugar
½ cup confectioners' sugar
1 T orange juice
1 ½ tsp maple syrup
½ tsp vanilla extract
¼ tsp salt
How to make:
Cake:
Preheat oven to 350 degrees.
In a mixer or bowl (you'll need a hand blender), combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to mix. Mix at low speed until crumbly.
Add 1/4 cup sour cream. Mix at medium speed until smooth and sticky. Add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Add orange and vanilla extracts. Add bourbon. Beat again at high speed about 1 minute. The mixture will look light and fluffy.
Butter the bottom and sides of an 8-inch cake pan, or use cooking spray specially for baking, and line the bottom with a piece of parchment paper cut to fit (I cheat and buy the precut on Amazon). Scrape the batter into pan, and smooth evenly with a spatula. Bake until top is golden brown about 30 minutes (my oven runs hot, so my bake times are typically slightly less than most). You can use the toothpick method to see if it comes out clean from the center. Then you know it's done. Remove from oven. Cool.
Glaze:
Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until they look like jam, about 5-8 minutes. Let cool slightly. Transfer to a food processor or blender; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
Strain cranberry glaze through a fine-mesh sieve and discard solids. Remove cake from pan and Pour over and smooth across the top with a small spatula. You can enjoy immediately. Glaze will set rather quickly over a cool cake.