Orange Sour Cream Cake
A moist and flavorful orange sour cream cake with walnuts, perfect for dessert or tea time, offering a delightful citrus aroma and rich texture.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a Bundt pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Beat egg whites until stiff.
- In a separate bowl, beat margarine and sugar until fluffy.
- Beat in egg yolks one at a time.
- Stir in grated orange peel and chopped walnuts.
- Add one-third of the dry ingredients and half of the sour cream, then beat well.
- Add remaining dry ingredients and remaining sour cream, then beat until combined.
- Fold in beaten egg whites gently.
- Pour batter into prepared pan and bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure egg whites are whipped to stiff peaks before folding them into the batter. To substitute margarine, use unsalted butter or a dairy-free alternative for a similar effect. If you don't have walnuts, pecans or almonds can work well too. Consider adding a bit of orange juice for extra flavor, similar to what you might find in American recipes.
Serving Suggestions
Serve slices of the Orange Sour Cream Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Cool Pink Lemonade Pie for a refreshing summer meal. Consider a side of fresh fruit or a light salad to balance the sweetness, making it perfect for brunch or dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat. This cake also freezes well; wrap it tightly and keep it frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Sour Cream Cake contains roughly 415 calories, with 13g protein, 24g carbohydrates, and 30g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 921mg per serving (40% 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 a different type of flour for this cake?
Yes, you can substitute up to half of the all-purpose flour with almond flour for a nutty flavor and better texture. However, it may change the cake's density, so keep an eye on baking time.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt or buttermilk. Both options will maintain the moisture and tanginess needed for this recipe.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If the toothpick has wet batter on it, continue baking for a few more minutes.
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).