Thursday, April 30, 2009

Orange Sour Cream Loaf Cake

When I saw Jamie’s post from Life’s a feast on a Blood Orange Yogurt Cake, I wanted to make it NOW! However, I had three strikes against me. Strike one, no blood oranges in Moscow, Idaho in April. Strike two, no yogurt in the house. However, I did have sour cream from those potatoes I forgot to make. Strike three, a complete rebellious refusal and inability to follow directions. I’m not in the Army anymore dangnabit, I don’t have to listen to directions. LALALALALALA (Plugging ears and not listening to reason).

One more thing before I forget, please try to keep your paws off this cake until the next day. It’s many times more flavorful after it’s been soaking up the liquid for awhile.

For cake
1 cup full fat sour cream
1 cup granulated sugar
3 large eggs
Zest of 3 oranges
1 tsp real vanilla extract
¼ tsp salt
½ cup extra light olive oil
2 teaspoons baking powder
1 ½ cups all purpose flour

Preheat the oven to 350 degrees. Butter and flour a loaf pan. Cut a piece of parchment paper to size and place it in the bottom of the pan.

In a food processor, process sour cream, granulated sugar, eggs, orange zest, vanilla extract, salt, olive oil, and baking powder together. Add the flour and pulse until combined, being careful not to over mix.

Pour the cake batter into the loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean. Wait for 10 minutes and carefully remove to a cooling rack.

For soaking warm cake
1/3 cup fresh squeezed orange juice
1 Tablespoon granulated sugar

While the cake is cooking, add the orange juice and granulated sugar to a small sauce pan. Cook over medium high heat, stirring occasionally, until the sugar is melted and the liquid is mainly clear. About 5 minutes. Remove from heat and cool to room temperature.

Place the cooling rack on top of a piece of wax paper. Spoon the mixture over the cake. Allow the cake to finish cooling.

For glazing cooled cake
1 cup powdered sugar
2 Tablespoons fresh squeezed orange juice

Mix together powdered sugar and orange juice. Spoon glaze over the top and let the cake set up overnight before serving.

Recipe by Laura Flowers with heavy inspiration from Jamie’s beautiful post at


Ginger said...

Perfect with morning coffee. From now on I am going to send all my stuff (food) for my blog to you! Lets just have a standing comment that I think your photos are amazing, let along the cake!!

Jamie said...

Beautiful, just beautiful! I assume that it was just as delicious and flavorful with regular oranges!And I just dare you not to touch this cake before the second day! We are going through a low period in my house where my men are turned OFF by anything I bake these days (they complain that I bake too often!), but this cake disappeared in record time! Thanks for making it!

Mary Bergfeld said...

I can tell I'd like this cake. A simple, citrus cake from someone whose recipes I trust.

The Cooking Photographer said...

Lol Ginger! Do I get to eat this food you're sending over?? :)

The Cooking Photographer said...

I couldn't help but make this one Jamie! I saw your post full of all things orange and about drooled myself to death!

The Cooking Photographer said...

I hope you like it Mary. Your blog always catches my attention, it's nice I can catch yours.

Larissa said...

Mmmm...just the NAME "Orange Sour Cream Loaf Cake" sounds divine.

pixen said...

heheheee... I liked you said "... please try to keep your paws off this cake..." I haven't seen any blood oranges locally yet in my are :-( I missed once buying it..sigh. Thank you for sharing it and I will KIV this Bloody Orange citrus ;-)

Risa said...

I do not mind that you did not follow directions because this cake looks delicious!!!!!!!

Karen said...

Sour cream would make this so moist. Love the little specks of orange zest in the loaf. Yum!

Donalyn said...

Wow - that looks absolutely awesome!

The Cooking Photographer said...


alice said...

Looks wonderful. Makes me wish I had a slice right now.

Patricia @ ButterYum said...

Looks amazing, great photo and funny post!

Jamie said...

This looks so very tasty!!!

The Cooking Photographer said...

Alice I have plenty to share, you just have to make your way to Idaho.

Thanks ButterYum and Jamie.

Coleens Recipes said...

What a great recipe! How do you get so much light in your photos? I see a chair in the back of the cake, so I assume you are not using a light box. How do you do it? (or is it a trade secret)

chocolatecup said...

mmmmmmm. yummmy:)

The Cooking Photographer said...

Hi Coleen,

Definitely not a trade secret. I'm always willing to share information!

This one was shot with morning sunlight under a covered porch. Because the light wasn’t prime yet, I bracketed the shot and overexposed it by a half step.

I shoot under all kinds of lights: studio, high contrast sun and man-made, diffuse, dark, different light temperatures... They all use different techniques, but all are interesting and a challenge in themselves. Some people like to shoot the same way every time, but you lose so many interesting perspectives by only shooting one way.

I hope that helps, although I know it’s just the beginning.


Deeba PAB said...

I feel faint when I see something as beautiful as this Laura...wel clicked too! How can one stay away from something this gorgeous for a day? Couldn't find an email address, but am glad to see a 'Raman' Indian connection. take care, Deeba

Stacy Hoover said...

First let me say what amazing photos!!! Hopefully one day when I grow up (he he) I will be able to take awesome photos like you! I am new to this, so taking notes and will just keep trying! In the meantime thanks for the inspiration!

I have seen lemon loaves but this got my attention for sure! I think this might be a weekend breakfast surprise for the husband!!! He'll love it with a nice cappuccino!

Thanks for sharing and love the blog!!!

Nadia said...

Laura, this is one amazing cake, i made this today with my sour cream about to expire and it turned our deeeelicious!! thanks and lovely photos, i am learning :)

Nadia said...

hi Laura,
i baked this caked and turned out great, different texture and amazing taste. I didnt get good photographs however, does the orange hue has something to do with it? i used day light coming from left reflecting from white sheet, all my pics use same light but this was awful, i want to click it before it is eaten :( please help soon.

The Cooking Photographer said...

Hi Nadia,

It sounds like you’re shoot with a digital SLR? If so, you likely need to white balance for this shot. If you’ve never done it before, find white balance in your manual, shoot a piece of white paper once, select that as your white balance for these pictures. Then go ahead and shoot. This will hopefully clear it all up.

I hope this helps, and I’m so happy you liked the cake!


Two fit and fun gals said...

this looks great im going to substitute limes for oranges as i have a bunchthat just fell from our tree
thanks for sharing :) xx

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