Dark brown sugar imparts a deep flavor that is reminiscent of molasses to this cake (and everything else it is used in making). Grated orange zest adds a bright note, and makes the cake appropriate for a winter dessert. Cake flour is finer than all purpose flour and results in a cake with a finer (or in other words softer) texture; be sure to use the kind that is not labelled as "self-rising" since baking powder is added here.
- 230 grams sugar (yellow)
- 50 grams dark brown sugar
- 1 egg
- 250 milliliters milk
- 30 grams unsalted butter (softened)
- 1 Orange (peeled)
- 250 grams cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- butter (for greasing)
- sugar (for sprinkling)
- Preheat oven to 180°C (approximately 350°F).
- In a bowl, whisk sugar, egg and a little milk until smooth.
- Add butter and mix well.
- Add remaining milk.
- Peel orange, remove pith from peel and thinly julienne peel.
- Add flour, baking powder, cinnamon and orange peel.
- Mix well.
- Grease a Bundt cake pan with butter and sprinkle with sugar.
- Pour batter in the pan. Bake in preheated oven for 30-40 minutes.
- Cake is done when toothpick inserted in the middle of cake comes out clean.
- Remove cake from oven, cool for about 5 minutes and remove from pan.
- Cool on a baking rack.