Orange Pound Cake with Orange Caramel Sauce

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350*F degrees.
  • Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
  • Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
  • With vegetable peeler remove peel from orange; coarsely chop.
  • Cut orange in half and squeeze 1/2 cup juice.
  • Process sugar and peel in food processor, pulsing until peel is finely chopped.
  • Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
  • Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
  • Beat in egg and egg whites, one at a time, beating well after each addition.
  • At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
  • Spoon batter into prepared pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
  • Cool on wire rack 15 minutes; invert and remove pan.
  • Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
  • Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
  • Uncover and cook until sugar turns amber, 5 to 6 minutes.
  • Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
  • Return to heat and cook, stirring, until sugar dissolves.
  • Cool sauce and serve with cake.
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