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Sour Cream Orange Cake


BY DIANA RATTRAY

Frozen orange juice concentrate gives this cake it's great flavor. Bake this orange cake in a Bundt pan or tube cake pan.


What You'll Need
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1/2 cup butter, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
6 ounces frozen orange juice concentrate, thawed
8 ounces sour cream


How to Make It[post_ads_2]
  1. Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan. Heat oven to 350°.
  2. In a large mixing bowl, cream butter and sugar until light.
  3. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In another bowl, combine the flour, salt, baking powder, and soda; sift once. With mixer on low, add dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with sour cream and orange juice and ending with the flour. Mix until well blended.
  5. Spoon batter into the prepared baking pan. Bake for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of cake. Cool for 10 minutes in the pan on a rack. Turn out onto a cake plate and cool completely.



Courtesy: The Spruce

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Cake Magazine: Sour Cream Orange Cake
Sour Cream Orange Cake
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