Sour Cream Orange Cake
A moist, flavorful orange cake with tender raisins and a tangy sour cream base, perfect for citrus lovers and suitable for tea time or special occasions.
Ingredients
Instructions
- Cream together butter and sugar; beat in eggs, sour cream and soda.
- Put raisins and the whole orange (peel and all) through a food grinder.
- Add the ground raisins and orange, including juice, to the first mixture.
- Gradually beat in sifted cake flour, mixing well.
- Turn batter into a greased and floured 9-inch square pan.
Tips & Substitutions
For a lighter texture, ensure that the butter is softened but not melted when creaming with sugar. You can substitute the ground raisins with chopped dates or dried apricots if desired. A touch of vanilla extract can enhance the flavor profile. If you want to add a twist, consider using lemon zest instead of orange for a different citrus note.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream for a richer dessert experience. It pairs beautifully with Hot Fudge Dessert for a decadent treat. Serve alongside a fresh fruit salad or a cup of tea to balance the sweetness.
Storage & Reheating
Store leftover Sour Cream Orange Cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply microwave a slice for about 10-15 seconds or enjoy it cold. You can also warm it slightly in the oven at a low temperature if preferred.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Orange Cake contains roughly 1896 calories, with 11g protein, 123g carbohydrates, and 154g fat. It is an excellent source of iron (29% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium and calcium. It also contributes 6g of dietary fiber toward your daily target.
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 regular cream instead of sour cream?
While sour cream gives the cake its moist texture and tang, you can substitute it with plain yogurt or buttermilk as alternatives. Each will impart a slightly different flavor, but they will still yield a delicious cake.
What can I do if I don't have a food grinder?
If you don't have a food grinder, you can use a food processor to finely chop the orange and raisins. Just ensure they are processed well so they blend smoothly into the batter without chunks.
Can I freeze this cake?
Yes, you can freeze the Sour Cream Orange Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw it in the refrigerator overnight before serving.
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).