I’m with you, Tim, on two fronts:1. Anything orange is wonderful. 2. This winter just hasn’t been the usual pain here in the Northwest either. I am bracing myself for all the nasty cold rain to make a late debut and last into July so that I don’t end up dejected and sad. This cake will help no matter how long it goes on. I am tempted to try it with a melange of Meyer lemon (I was just gifted dozens from my Cali sister-in-law’s tree,) lime and orange, and indulge in a real citrus explosion.
Hi Tim – I’ve been lurking lately. :) But had to comment on this recipe, it looks really wonderful! Plus, I’m a sucker for any kind of glazed pound-cake-ish sweet loaf. Thanks for sharing another winner. xo
I am a citrus addict and this will fit beautifully into my collection. Thank you so much, Tim!
Soaking the cake with a mixture of OJ and cointreau after it cooks works well, too (from experience), but you need to flip the cake and do it from the bottom if you choose to add the extra orange punch!
Hope your winter stays mild; ours hasn’t been bad in NC, either.
This is totally my kind of cake. I have a little lemon loaf that I love that looks much like this one, without sour cream and with a bit of almond flour but with a very similar glaze. Yours will definitely go on my list of citrus cakes to try! Also, this is my first full winter living away from my native Michigan’s chill, and in California no less(!), but I promise I still remember how it feels… That said, I’m very glad to hear your spirits are staying up this wintertime!
Just imagining the citrus smell is making me smile–and helping me ignore the snow flurries outside my window. One question…my family always picks off glaze, so do you think a cointreau syrup and a streusal topping would be too heavy and overpower the cake?
P.S. A friend just recently turned me on to your site and I’ve been happily cooking my way through your past posts this winter. My whole family thanks you!
Hi Lori- Taste is so subjective, it is hard to say. The cake is really moist as is, so I would not be interested in a syrup addition, myself. I think the cake is pretty perfect as it is. I think the more important question is: who are these people who pick off glaze?! ; )
Sal- I’m generally not into using whole grains as replacements in recipes. I think they’re usually more successful when they’re used in recipes created to highlight them. This is so bright and light, that I’m not sure it will jive. But if you give it a try, let us know.
This looks great. We have an orange tree in our yard, so I think I will try this cake tomorrow. I’ll let you know how it turns out. Can yogurt be used as a substitute or with the sour cream in = proportions?
I am on a sweet breakfast kick lately, so this post is such perfect timing! The glaze really seems to complete the loaf. Looking forward to more of your winter weather posts – while we still have some winter!
Hi Tim, I came to your site via Saveur, and have read backwards through your posts – it’s an amazing thing, kind of like reading a book backwards, but it still makes sense somehow. I have enjoyed getting to know you and Brian! Anyway, I was a bit sad when I got to the end (start?) – your beautiful site has had me occupied and inspired for some time now! I have started my own blog, I am a total rookie, but am enjoying a new project. Thanks for the inspiration!
First of all, I love Chicago and would live there if I could! Secondly, a cleansing snowfall is so good for the soul. Finally, I am so happy you featured this recipe. Orange zest, cointreau and sour cream. Now this is a perfect date for a cup of joe. Thanks a heap for bringing it to our attention.
I discovered your site through Small Measure’s What I’m Digging Friday post. I’m preparing to make this cake right now and I’m guessing it’s 2 1/4 teaspoons of baking powder versus 2 1/14 teaspoons. Lovely site, can’t wait to peruse your other recipes.
Hello Tim! I’m from Orange County, CA and I just moved to the east coast so this is my first real winter. I love this recipe! The citrus reminds me of home but it’s in a warm tea cake that goes perfectly with my oolong tea. A bit of both, perfect!
Love the blog! I’m in the midst of making this and was wondering if “2 1/14 teaspoons baking powder” was a typo. I’m thinking it should be 2 1/4 teaspoons. Just finished zesting 3 Cara Cara oranges and house smells terrific. BTW, the 3 oranges yielded 4 tablespoons of zest and 3/4 cup of orange juice.
I made this cake/loaf today, with Cara Cara oranges, and it is absolutely astounding. It’s everything Tim said it would be, and more. Yum!
One warning about the glaze (and I should note, up front, that I needed to use a brand of powdered sugar with which I’m unfamiliar): using the proportions and process described above resulted in a glaze that was so thick that it hardened as it was being poured out of the saucepan. So hard, in fact, that I couldn’t spread it on the cake — upon landing on the cake, it instantly created a thick shell that was so hard and was so fused to the top that later, when I tried to cut the cake after it cooled down, it literally tore off the top of the cake. No knife was sharp enough or serrated enough to do the trick without tearing the thing to pieces.
I noticed, when I combined the sugar and orange juice, that the texture was extraordinarily stiff. I added another half tablespoon of juice, so that I had 2-1/2 Tbl. combined with the 1-1/2 c. of confectioner’s sugar. The blend was still pretty stiff, but it loosened up during the two-minute simmer, so I ignored my instincts and experience, didn’t add more liquid, and hoped that there was something to the recipe and procedure that I’d missed.
That said, I’ll definitely, absolutely make this cake for guests who are arriving next week. I’ll just be sure to watch the consistency of the glaze, pre-boil, more closely, and would advise folks to err on the side of a thinner glaze. Of course, that said, today’s ugly version of the cake won’t last long! What it lacks in looks now will be much improved next time — and in the meantime, I can eat it with my eyes closed!
Oh, two other substitutions I made in today’s cake: I used plain, whole-milk yogurt instead of sour cream (that’s what I had on hand) and swapped out half of the vanilla for a spoonful of spicy dark rum. Oh, and I only had Grand Marnier, no Cointreau. As far as I can tell, the yogurt worked just fine (from a texture perspective), and I’m clearly crazy for the great flavor of the cake.
I’ve made tons of recipes from your site and loved them all (don’t even get me started on the Jerusalem Date/Spinach salad that I ate for 3 solid weeks…) – including this cake, loved it! Except for the icing. I always detect a little aftertaste in regular confectioner’s sugar icing, so the “cooked’ aspect appealed to me. I only simmered for 2 minutes and ended up with a horrible syrup that stuck to your teeth as you took a bite. Fortunately we had rain that night, and it absorbed it back in to make it a sort of sticky cake (better than it was). I’ll make it again, but use the standard no cook icing next time. If you have time..or if anyone else has any suggestions, I would love to know what i did wrong. Thanks for your beautiful Blog!
LouLou_ Hmmm. I wish I knew! I’ve made it twice and not had any problems. I wonder if it is the brand of confectioners sugar you are using? I don’t know that much about it, but they do seem to vary quite a bit from brand to brand. Sorry it was frustrating!
I appreciate you responding, especially as it seems you were on the road this last week! Thank you. I used Domino..but who knows, sometimes mysterious things just happen in the kitchen (such as the unpleasantly sticky sugar syrup hydrating back into a perfectly tasty and edible form over night – so it was not a total loss by any means. We somehow, ahem, managed to eat all 24 muffins despite the mishap. I’m going to try again today, cooked icing, why not?! Thanks again for all you do and for taking the time to read and respond. All the best. P.S. Caramel AND Shortbread ?!! Are you trying to kill me?
Oh this is fabulous! plenty of batter to make two 8×3 loaves and a small muffin for me! I was able to (with much restraint) allow 1/2 the muffin to cool, the flavors deepen when cooled. YUM! I think I would like more orange juice in the glaze, make it a little thinner. This plus rhubarb compote, or strawberries, or…
Made this late last night. (Pregnancy cravings). I realized I was out of butter, so on the oil question: I substituted the 3/4c of butter with a 1/2 of vegetable oil. It turned out great. This cake is amazing!