Follow @olrikitiki on instagram for #cleaningoutthefridge posts. Most Sundays.
Have a weird amount of mandarin oranges leftover from your Imperfect Produce box? Ready to end the winter citrus orgy in your fridge? Time to make THIS CAKE, GUYS. Sticky and delicious mandarin oranges with just a hint of a molasses from the brown sugar on top of the most tender and delicate pound cake. Oh my gosh.
Giving the oranges a quick blanch helps soften the rind, and makes the whole orange easy to chew and perfect for topping a cake. Don’t skip that step.
Yield: 1 9×5 loaf pan. Serves 8 hearty slices.
For Fruity Topping:
- 3 Mandarin Oranges
- 1/4 cup (1/2 stick) soft butter
- 1/2 cup dark brown sugar, loosely packed
- Pan spray
- 1/2 cup (1 stick) soft butter
- 1 1/4 cup white sugar
- 3 eggs, room temp
- 1/2 cup sour cream, room temp
- 1/2 tsp vanilla extract
- Orange zest from 1/2 orange
- Lemon zest from 1/2 lemon
- Juice of 2 mandarin oranges
- 1 1/4 cup All-purpose flour
- 1/4 tsp baking soda
This recipe was converted from grams. Let me know in the comments if you’d like a copy of it in grams! Here’s why baking in grams is awesome.
- Preheat oven to 325. Place rack in center of oven. Thoroughly spray loaf pan with pan spray.
- Prepare the fruit topping: Thickly apply 1/4 cup soft butter to bottom of greased loaf pan. Sprinkle in brown sugar, and pat down.
- Bring a small pot of water to a boil. While you’re waiting for it to boil, get a sharp knife, and thinly slice mandarin oranges into rounds. (If you want to make it easier on yourself, cut mandarins in half, then slice into half wheels. It’s easier to slice them when they have a flat edge to rest on your cutting board.) Once water is boiling, put your slices into the pot, and lower temperature to a very gentle simmer. Poach slices for 3 minutes, making sure they don’t get jostled too hard in the pan.
- Remove slices from pot using a spider or slotted spoon, and place in flat layer on a plate. Put plate into freezer just for a few minutes – this is to stop the cooking process of the oranges AND to make them a touch-able temperature.
- Once your oranges are cool to the touch, pull them out of the freezer. Place mandarin slices on top of brown sugar, gently overlapping. Keep in mind fruit will shrink up while cooking. (If you look at the cake in my pics, there’s quite a few gaps in fruit. It’s no biggie, but y’know…) Depending on how many slices you get, you may not need all your fruit. Make it pretty. Make it nice. Set aside loaf pan and start making the cake.
- Make the cake: cream together butter and white sugar. Use either a standing mixer or a hand mixer.
- Crack eggs into medium bowl. Into the same bowl, put your sour cream, vanilla extract, orange zest, lemon zest, and orange juice.
- In a small bowl, place your flour and baking soda. Whisk together.
- With mixer going, alternate adding small amounts of sour cream/egg mixture and dry ingredient mixture. Make sure you have an even mix before adding more.
- Once fully mixed, place cake mix into prepared loaf pan. Smooth out with spatula.
- Bake in oven, checking after 40 minutes – but it will probably take about 50 minutes. Cake is done when springy to the touch, and wooden skewer inserted comes out clean.
- Pull cake from the oven, and let cool 5 minutes. Run a thin knife or offset spatula around the edges of the cake to help loosen the sides. Then, carefully invert pan onto serving platter, removing pan slowly. Ta da! Your beautiful cake!
- Allow to cool more before serving. It’s best slightly warm with a slap of freshly whipped cream with loads of vanilla (or RUM!) in it.