Indulge in a dessert with bright, tangy orange flavors. The cake is moist and buttery, and is perfect with a cup of tea or a scoop of vanilla ice cream.
Orange Butter Cake Recipe
Orange Butter Cake Ingredients
- 1 1/2 cups all-purpose flour plus more to coat the pan
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 Cup Whole milk at room temperature
- 1 teaspoon vanilla extract
- 1/2 Cup unsalted butter
- 1 Cup sugar
- 2 seedless navel oranges zest only
- 2 large eggs room temperature, beaten
- 2 navel oranges juice only
- 1/2 Cup sugar
- 1/2 Cup water
- 2 navel oranges sliced into thin rounds using a mandoline
- 3 tablespoons orange marmalade
- 2 to 3 tablespoons hot water
- Preheat oven to 350°F.
- Grease an 8-inch round cake pan. Line bottom with parchment paper. Coat pan with flour and shake off excess.
- Sift together flour, baking powder, and sea salt into a medium bowl. Repeat twice. Set aside.
- Combine milk and vanilla in another bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter, sugar, and orange zest on medium speed until light and fluffy, about 3 to 4 minutes, scraping down the sides of the bowl.
- With the mixer on medium speed, add eggs one at a time, scraping the sides down once both eggs have been added. Beat for 1 more minute.
- Turn speed to low. Alternately add flour mixture in 4 additions and milk mixture in 3 additions.
- Pour batter into prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before unmolding cake.
- While cake is baking, make the candied orange slices: Place all ingredients in a nonreactive saucepan over low heat. Bring to a simmer then cover. Simmer until pith is tender and translucent, about 20 to 25 minutes. Transfer slices to a wire rack and cool completely.
- Arrange candied orange slices on top of the cooled cake in an overlapping pattern, covering the entire cake.
- Make the glaze: Combine marmalade and hot water in a small saucepan over medium-low heat. Cook until smooth. If your marmalade is still chunky, add 1 more tablespoon of water. (Glaze should be used while warm.) Brush candied orange slices with the warm orange glaze.
- To cut the cake, use a sharp chef’s knife (not a serrated knife) and slowly saw through the orange slices then push down through the cake. Clean the knife after cutting each slice.