Best Orange Sour Cream Cake Recipes

ORANGE-CHOCOLATE CHIP POUND CAKE WITH SOUR CREAM GLAZE

Steps:

• Preheat oven to 350°; grease the inside of a 9 x5 inch loaf pan and dust with flour.
• Combine the flour, baking powder, baking soda, and salt in a bowl.
• In a large bowl, combine the butter and brown sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
• Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Beat in the sour cream; stir in the orange zest and vanilla.
• With the mixer on low, add flour mixture 1/2 cup at a time, scraping down the sides of the bowl a few times as necessary.
• After the last addition, mix for 30 seconds on medium speed; stir in the chocolate chips.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
• Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Make the glaze: whisk together the sour cream, powdered sugar, and vanilla; spread the glaze over the top of the cake with an offset spatula, letting it drip down the sides.
• Let stand until the glaze is set, about 1 hour; slice and serve.
• Store uneaten cake in a cake keeper or loosely wrap in plastic and store at room temperature for up to 3 days.

SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL

Steps:

• For streusel:
• Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
• Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE

Steps:

• Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
• In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
• In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
• Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
• Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.

CHOCOLATE ORANGE SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350°F
• Generously grease a 9 inch tube pan or bundt cake pan or two 8 by 4 inch, or two 9 by 5 inch loaf pans with non stick cooking spray.
• Melt the chocolate and set aside.
• Cream the butter and the sugar until fluffy.
• Beat in the eggs, sour cream, orange zest and extracts , blending well.
• Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended.
• Stir in the milk, and then fold in the chocolate.
• Remove 1/2 up of the batter and mix with the melted chocolate.
• Spoon white batter into pan and then drop spoonfuls of the chocolate batter on top of that. Swirl briefly with a knife to marbleize.
• Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
• Dust with confectioners' sugar or drizzle on melted white and dark chocolate or melted milk chocolate.
• Alternatively, you can glaze with an orange juice and confectioner's sugar glaze.

ORANGE SOUR CREAM CAKE WITH BLUEBERRY COMPOTE

Steps:

• To prepare the cake: Preheat oven to 350 degrees. In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt. Cut butter into small pieces and add to bowl. Mix at low speed until crumbly.
• Add 1/4 cup sour cream. Mix at medium speed until smooth and paste-like. Scrape bowl, and add remaining 1/4 cup sour cream and egg yolks. Beat at high speed for 1 minute. Scrape bowl, and add orange extract and vanilla extract. Beat at high speed until light and fluffy, about 1 more minute.
• Butter the bottom and sides of an 8-inch cake pan, and line the bottom with a piece of parchment paper cut to fit. Scrape batter into pan, and smooth with a spatula. Bake until top is golden brown and a toothpick inserted in center of cake comes out clean, about 30 to 35 minutes. Remove from oven. Cool.
• To prepare compote: In a medium glass, enameled or other nonreactive saucepan, combine lemon juice, cornstarch and sugar. Mix until smooth. Add blueberries, vanilla extract, elderberry essence and salt. Stir gently to mix. Place over medium-low heat, and simmer just until liquid thickens and blueberries darken in color. Remove from heat, and transfer to a bowl.
• To serve, remove cake from pan. Slice, and serve topped with blueberry compote.

"BOSCOE'S" BLUEBERRY ORANGE SOUR CREAM COFFEE CAKE

Steps:

• Preparation: Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Grand Marnier and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread blueberry filling evenly over batter. Cover blueberry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes.

ORANGE SOUR CREAM POUND CAKE

Steps:

• Bring butter, eggs & sour cream to room temperature. Grease and lightly flour a loaf pan or bundt pan.
• In a bowl stir together flour, baking powder and soda; set aside.
• In a large bowl beat butter with an electric mixer on medium to high speed about 30 seconds or till softened. Gradually add sugar, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.
• Add vanilla and almond extract. Add eggs, one at a time, beating on low to medium speed for 1 minute after each; scrape bowl often. Alternately add flour mixture and sour cream, beating on low speed just till combined. Gently fold in orange zest into the batter.
• Spread batter in the prepared pan. Bake in a 325F oven for 60-70 minutes or till cake tests done with a knife or toothpick. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and cool completely.

SOUR CREAM SPICE CAKE WITH ORANGE CLOVE CREAM CHEESE ICING

Steps:

• Cake:.
• Sift cake mix and spices into a mixing bowl.
• Add sour cream, milk, eggs and oil.
• Beat at low speed until dry ingredients are incorporated.Beat at high speed for 3 minute.
• Pour batter into appropriate sized pans. (Look at cake mix package for suggestions. I used 2 nine inch round pans).
• Bake according to cake mix package instructions. Cool before icing.
• Icing:.
• Put the zest of two oranges into a mixing bowl.
• Mix the cream cheese, zest, and 1 tbsp juice until smooth.
• Gradually add pwd sugar until you reach desired consistency and sweetness.

GERALDINE: A CRANBERRY ORANGE SOUR CREAM COFFEE CAKE

Steps:

• Preparation:.
• Preheat oven to 350'. Butter and flour a 10 inch bundt or tube pan. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar. Add eggs, one at at a time, and beat at medium speed for 2 minutes. Add extract and zest, mix to incorporate. Sift together the flour, baking soda, baking powder and salt in a medium bowl. Add half of the flour mixture to the butter mixture with half of the sour cream and mix well. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Do NOT overmix. Dough will be somewhat sponge like in consistency. Spread approximately 1/3 of the batter into the pan and top with 1/3 of the cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It might make cake removal difficult. Repeat twice more. Bake cake for 65-70 minutes, or until cake tested inserted into center comes out clean.
• While cake is baking, heat preserves in pyrex measuring cup in microwave oven until bubbling, approximately 2-1/2 minutes on high. Add almond extract and mix thoroughly. Set aside.
• When cake is done, cool in pan for 20 minutes. Reheat strawberry almond glaze till very hot and viscous. Line a large baking sheet with wax paper or freezer wrap. Remove cake from pan and place on wire rack. Place on top of covered baking sheet. Brush on hot glaze and cover cake completely. Use all of the glaze to ensure cake is thoroughly enrobbed. Let cake cool 5-6 hours.
• Combine icing ingredients, mix until desired consistency and drizzle over cake in a decorative fashion. Let cake rest at least 1 hour before serving.

ORANGE SWIRL-SOUR CREAM POUND CAKE

Steps:

• Heat oven to 325ºF.
• Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
• Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
• Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
• Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.

ORANGE SOUR CREAM POUND CAKE W/ ORANGE GLAZE

Steps:

• 1. Using an electric mixer, cream butter and sugar until light and fluffy, approximately 10 minutes. Add eggs one at a time, beating just until yolk is incorporated after each addition.
• 2. Stir in orange juice and zest. Sift flour, whipped topping mix, baking powder, and baking soda together. Add alternately with sour cream, beginning and ending with flour mixture.
• 3. Pour into a greased tube (tube pan works best) or bundt pan. Bake at 325 1 hour or until tests done. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool on wire rack.
• 4. Glaze-Blend all ingredients together thoroughly in a measuring cup to pour. Place cake on a plate and pour glaze slowly all over cake.

SOUR CREAM SPICE CAKE WITH ORANGE BUTTER FROSTING

Steps:

• 1. Center a rack and preheat the oven to 350 degrees F. Prepare the cake pans. 2. Dry whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together. Whisk in the sugar. 3. With the mixer on medium speed, beat together the melted and cooled butter, sour cream, eggs, and vanilla extract and continue beating on medium speed until thoroughly blended. 4. Gradually add the flour mixture and beat until thoroughly blended. 5. Pour the batter into the cake pans and bake for 25 to 30 minutes, until the cake layers test done. 6. Cool the layers in the pans for 10 minutes, then unmold onto cake racks and cool to room temperature. 7. Do not divide the layers, but do even up the top of the lower layer so that the layer stacks prettily. To Make the Frosting: 8. Cream the butter in the mixer at medium speed. Beat in the confectioners' sugar, evaporated milk, vanilla extract, and orange extract. Mix until smooth. Add the orange peel and mix until incorporated. 9. Frost the cake and refrigerate for 20 minutes to firm up the frosting.

ORANGE SOUR CREAM CAKE

Steps:

• 1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan.
• 2. In a medium bowl, whisk together flour, baking powder and salt.
• 3. In a large bowl, cream together butter, sugar and orange zest until light. Add in eggs one at a time, and beat mixture until smooth and well-combined. Mix in one third of the flour mixture, followed by the sour cream. Mix in another third of the flour mixture, followed by the orange juice. Stir in all remaining flour, mixing until no streaks of dry ingredients remain.
• 4. Pour into prepared pan. Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
• 5. Topping: While the cake is baking,whisk together glaze ingredients in a small bowl. Use a spoon to drizzle the glaze evenly over the cake. Allow glaze to soak in while cake cools. Allow cake to cool completely before slicing. This is a very moist, delicious little cake..I am going to double it the next time, and bake in a 13x9 cake pan..It's that good!

ORANGE SOUR CREAM CAKE

Steps:

• 1. Cream the two sticks of softened butter with 3/4 cup of sugar until light and fluffy.
• 2. Add cake mix, flour, baking powder, eggs, sour cream and extract. Mix at medium speed for 4 minutes.
• 3. Pour batter in to greased and floured bundt or tube pan and bake at 325 degrees for an hour (your oven may vary so check at 45-50 mins).
• 4. For Glaze: Cream together 3oz package of cream cheese with 1 cup of powdered sugar, orange juice and orange extract. Pour glaze over completely cooled cake.

SOUR CREAM ORANGE CAKE

Steps:

• Sift flour, baking powder, baking soda and salt.
• Cream butter and sugar until very light and fluffy.
• Beat in egg yolks and rinds.
• Sift dry ingredients into creamed mixture, alternating with sour cream.
• Do not overbeat.
• Beat egg whites until stiff but not dry.
• Fold in with a rubber spatula.
• Oven 325.
• well greased Bundt or tube pan.
• Bake approximately 1 hr.
• Cool 10 minutes and then turn cake onto a plate with a rim.
• Orange Syrup.
• Combine:.
• 1/2 cup orange juice, fresh.
• 2 tablespoons lemon juice.
• 1/2 cup white sugar.
• Bring to a boil and simmer about 3 mins.
• Slowly pour hot syrup over cake, allowing time for it to soak it.