Orange Vanilla Cake

Orange Vanilla Cake

This week, I found myself craving orange and vanilla cake. Once I get such a craving, I’m on a mission. I had to try creating my own recipe. I think this particular craving goes back to my childhood love of an ice cream combination, orange sherbet with vanilla ice cream, which came side-by-side in a carton. I don’t know if they still make it, in America, since I live in Australia now. I always loved the zesty, sweet orange sherbet with the creamy vanilla ice cream. The two were so good together. Sometimes, I get such a vivid food memory, and I try to evoke the sensory memory in my own kitchen. This search led me back to a recipe for an orange vanilla cake, which I had tried a couple of years ago, and had wanted to change a bit, to suit my own tastes.

I’m very happy with the way this cake turned out. The orange flavour is deliciously balanced by the vanilla flavour. My big change to the previous recipe was to add a thick orange vanilla glaze topped with a smattering of orange zest. I always love a nice glaze on a cake. It is the easiest frosting in the world, and I never tire of it. The crumb of this cake is so soft and sumptuous, thanks to the brown sugar used. It is just a delightful cake.

Orange Vanilla Cake

I served it with vanilla bean ice cream after dinner last night. This morning, I paired it with orange slices. I think it would be lovely with a dollop of cream, as well. Of course, you can just serve it all by itself.

Orange Vanilla Cake

I hope you will like this recipe as much as I do. My 3 year-old son liked this cake so much, he said “Mommy, you make the best cakes!” That meant the world to me.

Enjoy…

Orange Vanilla Cake

A lovely orange and vanilla cake, topped with a thick glaze and orange zest. Perfect for after dinner or with your morning cuppa.

My recipe was inspired by a recipe for Vanilla and Orange Cake by Delicieux.

Ingredients

Cake

  • 100 g/ 3.5 oz unsalted butter
  • 90 g/ 1/2 cup brown sugar
  • 1/2 Tbsp. vanilla extract or vanilla bean paste
  • Zest from 2 medium to large navel oranges
  • 2 large eggs
  • 210 g/ 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. bi-carb soda/ baking soda
  • 2/3 cup Greek yogurt
  • 1/2 cup fresh orange juice (use the 2 oranges you zested)
  • A dash or 2 of ground cardamom or cinnamon (optional)

Glaze

  • 1 cup icing mixture/ confectioner’s sugar
  • 2-3 Tbsp. fresh orange juice
  • 1 tsp. vanilla extract
  • 1-2 Tbsp. orange zest

Directions

  1. Preheat the oven to 180C/ 350F. Prepare a 22cm non-stick springform pan by spraying with oil and lining the bottom with baking paper.
  2. Using a stand mixer, cream the butter, brown sugar, vanilla, and orange zest until golden and fluffy.
  3. Add the eggs to the batter, one at a time, beating well after each addition, to combine.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, and spice (if using). Gradually fold the flour mixture into the batter, on a very low speed.
  5. Lightly mix in the Greek yogurt, then the orange juice, until just combined.
  6. Pour the batter evenly into the prepared pan and smooth the top.
  7. Bake for 30 to 35 minutes or until a cake tester comes out clean except for a couple crumbs. Cool cake in pan on a wire rack, draped with a clean tea towel.
  8. Once the cake is cool, carefully remove from pan. Then do the glaze.
  9. To make the glaze, whisk together the icing mixture, orange juice, and vanilla until a thick yet pourable glaze forms. Pour the glaze all over the top of the cake, working from the centre outwards. Smooth the glaze evenly with an angled spatula. Sprinkle the orange zest on top, while the glaze is still moist. Allow the glaze to set before serving the cake.

Orange Vanilla Cake

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

 

 

Chai Banana Bread

chai banana bread

I have a confession to make… I’m one of those obsessive recipe-collecting types. When I want to bake banana bread, for example, I cannot be content with having just one recipe. I need to collect several recipes, with slight variations, for every possible banana bread craving. Then, I try each recipe, as the mood strikes me. Sometimes, as much as I may adore each recipe for its own merits, I have the nagging thought that blending two favorite recipes into one new recipe would produce the best result. This banana bread recipe was created from just such an occasion. I put together my favorite simple banana bread recipe with a recipe for chai-spiced banana bread, and the results were so delicious. A not-too-fussy but somehow quite special recipe for a classic treat.

This chai-flavored banana bread is very soft and moist, with the enticing aroma and flavor of a chai latte. The spices are quite delicate. I like to be able to taste the banana in the bread, so I didn’t want to push the seasonings too far. I love this banana bread so much. I think it is the ultimate comfort food.

chai banana bread

If you want to bake something sweet for Mom (or yourself), this weekend–or any time, I hope you will give this chai banana bread recipe a try. I had fun making it with the help of my toddler. He loved mashing the bananas. He was so proud of himself, and couldn’t wait to tell Daddy about his accomplishment that night. I’m planning to bake another loaf tomorrow, since I happen to have a few very ripe bananas on the counter, which are begging to be used.

To make this banana bread even more deliciously chai-flavored and even more cake-like (who are we kidding? banana bread is cake, right?), you can add a simple glaze on top, made by whisking a half cup or so of powdered sugar/ icing mixture, 1 1/2 – 2tsp milk, 1/2 tsp vanilla extract, plus a dash of cinnamon and/ or cardamom, blending completely into a thick yet pourable glaze. I had meant to add the glaze to this loaf, but my 3 year-old just could not wait to try it. Toddlers are not known for being patient. So, I’m sorry that this one didn’t get the glaze. I will definitely be adding it to tomorrow’s batch.

chai banana bread

Here’s the recipe. Enjoy…

Chai Banana Bread

  • Servings: Yields one loaf
  • Print

This chai-flavoured banana bread is very moist and soft, with the enticing aroma and flavour of a chai latte. The spices are deliciously delicate. It's the ultimate comfort food.

Ingredients

  • 3 very ripe bananas, peeled (about 1 1/2 cups, when mashed)
  • 1 1/2 cups all-purpose flour
  • 1/3 cup or 75g unsalted butter, melted
  • 3/4 cup white sugar
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp baking soda/ bicarb soda
  • 1/4 tsp salt
  • 3/4 tsp ground cardamom
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice

Directions

  1. Preheat oven to 350F/ 180 C. Butter or spray-oil a standard 4×8″ loaf pan. Line pan with baking paper cut long enough to overhang on the long sides of the pan, to allow for easy removal of the bread, once cooled. Spray-oil baking paper.
  2. Mix the cardamom, cinnamon, ginger, and allspice in a small bowl. Set aside.
  3. In a large mixing bowl, mash the bananas with a fork until completely smooth. Stir the melted butter into the bananas.
  4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.
  5. Whisk the flour into the banana mixture, a little at a time, mixing well. Be gentle and try not to over-mix, or the bread’s texture will be too stiff.
  6. Gently whisk the spice blend into the batter.
  7. Pour batter evenly into prepared loaf pan. Smooth top of batter with a spatula or large spoon. Bake for 50 minutes to one hour, at 350F/ 180C, until a tester from the center comes out clean.
  8. Remove from oven and place on a rack. Cool bread completely before removing from pan, using baking paper to lift it out. Slice and serve.

 

Recipe adapted from this recipe from Simply Recipes and this recipe from The Gingersnap Girl.

All written content and photos are Copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own website, please re-word it in your own words or link back to my original post.