Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 1 large navel orange (see instructions)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup (1 stick or 8 Tbsp) butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup fresh orange juice (see instructions)
- 3/4 cup buttermilk or sour milk (see Note)
- 1 cup white chocolate chips
- Orange zest (about 1 tbsp - see instructions)
- 1/4 cup orange marmalade
- 2 Tbsp butter
- 1 cup confectioners' sugar
- 2 ounces cream cheese, at room temperature
- Orange juice
- Orange zest
Using a microplane, remove the zest from the orange (should be about 1 tablespoon) and set aside. Juice the orange (should be about 1/3 cup), reserving the juice for use in the recipe.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating until combined. Beat in 1/4 cup orange juice (reserve the rest for icing) and buttermilk or sour milk (see Note).
Add the dry ingredients to the wet ingredients. Beat for 3 minutes on medium speed. Fold in half of the orange zest (reserve remaining half of the zest for the icing).
Pour into prepared baking pan. Sprinkle white chocolate chips on top of the batter. If they do not sink in, tap pan gently once on the counter. Bake 20 to 25 minutes until lightly browned and cake tests done in center.
While cake is baking, melt orange marmalade and butter in the microwave about 45 seconds. Stir to combine. Brush glaze over the top of the warm cake as soon as it comes out of the oven. Then let cake cool on rack to room temperature before adding icing.
Combine confectioners' sugar with cream cheese and about 1 teaspoon of orange juice until smooth. Add a little more juice or milk if too stiff. Mix in remaining orange zest. Scrape into a zip-top bag, press out the air, and seal. Cut a small corner from the bottom of the bag and drizzle glaze over the top of the cooled orange cake in a zig-zag pattern.
Yield: 18 to 36 servings, depending on cut size
Note: You can easily make sour milk: Measure 1 Tablespoon of lemon juice or distilled vinegar into a 1-cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.
Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.