Orange Walnut Cake

Moist, flavorful, and good any time of day – breakfast, brunch, tea time, or dessert.

INGREDIENTS

Zest of 2 large oranges
2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup (200g) packed brown sugar
½ cup (115g) unsalted butter, softened
3 large eggs
1 tsp vanilla extract
½ cup (120ml) fresh orange juice
1 cup (120g) chopped walnuts (or pecans)

For the Brown Sugar Syrup:

½ cup (100g) packed brown sugar
¼ cup (60ml) water
1 tbsp fresh orange juice

DIRECTIONS

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Start by zesting the oranges, then juicing them – separate containers for zest and juice.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl (and your stand mixer works fine), cream the softened butter and brown sugar until fluffy.

Beat in eggs one at a time, then add the vanilla extract and the orange zest.

Remove the bowl from your stand mixer, but don’t empty it. That bowl is great for the remaining process.

Alternately add the dry ingredients and fresh orange juice to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.

Fold in chopped walnuts (pr pecans) gently.

Pour the batter into the prepared pan and smooth the top.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the brown sugar syrup: In a small saucepan, combine the brown sugar, water, and orange juice. Bring to a simmer over medium heat, stirring until sugar dissolves. Let simmer for 3-4 minutes until slightly thickened. Remove from heat and let cool slightly.

When the cake is done, remove it from the oven and with the cake still in the pan, poke holes in the top with a toothpick or skewer. Slowly drizzle the warm brown sugar syrup over the cake, letting it soak in.

Allow the cake to cool completely before removing from the pan and serving.