Orange Sour Cream Pecan Cake

Orange Sour Cream Pecan Cake

I got a bag full of cuties (oranges) from Kimi the other day.  There were so many of them that I didn’t know if we were going to consume them in a timely manner.  We’re not fruit people.  Plus, they weren’t all that sweet (more of a reason why we’re not fruit people) so I decided to bake with them.  Luckily they’re small so I used four of them in this recipe.  That’s half the bag, whew! I hate waste.  Now I just need to figure out what to do with the other half of the cuties.  If you like orange and pecans, this will be a new favorite.

Orange Sour Cream Pecan Cake

Print this recipe

Ingredients:

Filling/Topping:

  • 1 1/2 cups of pecans, chopped
  • 1/2 cup of dark muscovado sugar
  • 1 tablespoon of ground cinnamon
  • 1/4 teaspoon of salt

Cake:

  • 2 cups of all-purpose flour
  • 3/4 cup of granulated sugar
  • zest from 4 small oranges (I used cuties)
  • 1 1/2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 2 eggs, room temperature and lightly beaten
  • 10 tablespoons of unsalted butter, melted and cooled
  • juice from 4 small oranges (I used cuties and mine rendered about 3 ounces)
  • 1 cup of sour cream
  • 2 teaspoons of vanilla extract

Preparation:

Filling/Topping: In a medium bowl combine chopped pecans, muscovado sugar, ground cinnamon and salt.  Mix well and set aside.

Preheat the oven to 325 degrees F.  Grease a 9-inch square baking pan.

Using a stand/electric mixer (or mix by hand) combine flour, sugar, orange zest, baking powder, baking soda and salt.

In a medium bowl whisk eggs, butter, orange juice, sour cream and vanilla extract until blended.  Pour the egg mixture into the flour mixture and mix until just moistened.

Pour half of the batter in the greased baking pan.  Spread it evenly.  Sprinkle half of the filling/topping over it evenly.  Then dollop the remaining batter over the filling/topping and spread into an even layer.  Sprinkle the remaining filling/topping evenly over the top.

Bake for 40-45 minutes or until the cake tester/toothpick inserted into the center comes out dry with a few crumbs attached.  Allow the cake to cool completely before cutting into the pan.

Adapted from CHOW

Orange Sour Cream Pecan Cake
 

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60 thoughts on “Orange Sour Cream Pecan Cake

  1. I had a piece of this for dessert last night and I’m having a piece for breakfast right now. It’s one of those anytime foods. The orange aroma and flavor are so vibrant, it just perks you right up and encourages you to eat more. :-)

  2. That looks so moist and I adore the orange zest running through the cake. You make it sound so simple and easy…and it looks just delicious. I can just imagine the wonderful aromas coming out of your house! : )

  3. Anne – I love the look of this cake! That crumb topping looks irresistible and must have such a great crunch to it. I always have a hard time finding ways to use citrus if I have an abundance of it – this is a great solution.

  4. Are you orange cuties like the little Japanese small mandarin oranges without the seeds? My boys love those as they are easy to peel and no seeds inside perfect for packed lunches. I love your coffee cake and I am suprised that was any left for you to get a photo of. I am sure you had to hide it from your family to get those final shots. Take Care, BAM

  5. This looks incredible! I can just imagine the orangey fragrance wafting through your house during the baking process. For the fest of the oranges, you can turn it into a sticky glaze for BBQ ribs of chicken wings, seeing as it’s summer and all. Maybe even a nice jar of orange syrup to be drizzled over pancakes or waffles. Can’t wait to read about how you made use of the rest of your oranges!

  6. Aren’t coffee cakes the best? They are part of a perfect Sunday morning. My only problem with them is when they’re good, very much like yours here, Anne, I keep eating them as Sunday morning turns into afternoon and, unless I’ve given some away, well into Sunday night. I’ve so little will power when it comes to good coffee cake. I don’t even think this one would make it to Sunday evening. :)

  7. OMG! This cake looks phenomenal!!!!!!! Hmm orange sour cream sounds yummy too even though I never tasted such combination. We are total fruit people and consume a lot of fruits every week… yet i don’t mind another fruity dessert like this!

  8. I love orange and pecans – this sounds delicious! I HATE waste too – sometimes I force my husband to eat things since I don’t want to throw them out. lol it’s really bad! Have a wonderful weekend Anne!!

  9. This was such a tasty treat to have for breakfast with tea. Thank you so much Anne for bringing these beautiful mouth watering slices of yummy goodness. :-D

  10. When I look at this wonderful pictures I ask myself- why on earth did I just start a diet :)
    On the other hand it’s good to prove my will power because I’ll prepare this gorgeous cake for my family this weekend.

  11. That Orange Sour Cream Pecan Cake, looks so delicious. I just made a banana bread and added lots of orange juice in it, it tasted so good. Unbelievable. Thanks for liking my post. Have a wonderful week!

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