Orange Buttermilk Cake
A moist, flavorful orange buttermilk cake with chopped dates and walnuts, topped with a citrus syrup, perfect for brunch or special occasions with a bright, citrusy flavor.
Ingredients
Instructions
- Grate the orange rind.
- Halve the oranges and squeeze juice into a saucepan.
- Add one cup of sugar to the orange juice and bring to a boil.
- Add the grated orange rind to the softened butter.
- Add the remaining sugar and cream until soft and light using medium speed on a mixer.
- Add eggs, one at a time, beating well after each addition.
- Beat in the baking soda, baking powder, and alternating additions of flour and buttermilk until the batter is smooth.
- Fold in chopped dates and chopped walnuts.
- Pour the batter into a lightly buttered 13 x 9-inch baking pan.
- Bake at 350°F (175°C) for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
- Bring the orange juice and sugar syrup to a boil after removing the cake from the oven.
- Pour the boiling syrup over the hot cake immediately after baking.
- Set the cake aside to cool completely before cutting into squares.
- Garnish with fresh orange slices or wedges and serve with whipped cream.
Tips & Substitutions
For a richer flavor, consider using fresh-squeezed orange juice instead of store-bought. If you don't have buttermilk, you can easily substitute it by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes. This recipe can also be adapted to use other fruits like lemons or limes for a different twist, similar to Leann'S Lemon Squares.
Serving Suggestions
This Orange Buttermilk Cake is delightful on its own, but you can elevate it by serving it warm with a side of whipped cream or vanilla ice cream. For a brunch option, pair it with Egg Noodles With Sour Cream for a balanced meal. Fresh fruit or a light salad can also complement this cake wonderfully.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, gently warm individual pieces in the microwave for about 15-20 seconds, or enjoy it cold with a dollop of whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Buttermilk Cake contains roughly 152 calories, with 3g protein, 31g carbohydrates, and 3g fat. It is a good source of vitamin C (15% of the Daily Value) and calcium (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of flour instead of all-purpose flour?
Yes, you can experiment with alternative flours like almond flour or whole wheat flour, but keep in mind that the texture and flavor may change slightly. If using whole wheat flour, you might want to add a bit more liquid to maintain moisture.
What can I substitute for walnuts if I have a nut allergy?
If you have a nut allergy, you can simply omit the walnuts from the recipe. Alternatively, you can use pumpkin seeds or sunflower seeds for a similar crunch without the nuts.
How can I make this cake more moist?
To make the cake even more moist, ensure you do not overmix the batter and consider adding an extra egg or a couple of tablespoons of sour cream. Additionally, pouring the orange syrup over the cake right after baking helps infuse moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).