Basket of Oranges, Greece
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Outram, Steve
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La Belle Cuisine - More Cake Recipes

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Sour Cream Orange Cake

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Oranges
Frederic Givelet
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Oranges on a Branch, 1885
Winslow Homer
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La Belle Cuisine

Sour Cream Orange Cake
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1 1/4 cups sugar
3/4 cup unsalted butter,
room temperature
3 large eggs
1 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 1/4 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
6 tablespoons orange juice|
1/4 cup lemon juice
1/4 cup orange liqueur
1/4 cup water
1/4 cup sugar
24 ounces cream cheese,
room temperature
1 cup confectioner's sugar
1/3 cup Coco Lopez
1 cup sweetened shredded
coconut, toasted

Preheat oven to 350 degrees F. Butter two 9-inch cake pans.
Using electric mixer, beat sugar and butter in large bowl until light. Add
eggs, 1 at a time, beating well after each addition. Beat in orange and
lemon zests and vanilla. Mix flour, baking powder, baking soda and salt
in small bowl. Mix dry ingredients into butter mixture alternately with
sour cream in 2 additions each. Divide batter between prepared cake
pans. Bake 25 minutes. Cool cakes in pans on racks 20 minutes. Run
knife around pan sides to loosen cakes. Turn cakes out onto racks,
cool completely.
In a heavy medium saucepan bring to boil orange juice, lemon juice,
orange liqueur, water and sugar, stirring to dissolve sugar. Boil until
reduced to 2/3 cup, about 5 minutes. Cool.
Beat cream cheese and confectioner's sugar in a large bowl until light.
Beat in cream of coconut.
Using serrated knife, cut each cake horizontally in half. Place one cake
layer on platter, cut side up. Brush 1/4 of glaze over cake. Spread 1/2
cup frosting over cake. Top with second cake layer, cut side up. Repeat
glaze and frosting. Top with third cake layer, cut side up. Repeat glaze
and frosting. Top with fourth cake layer, cut side down. Brush with re-maining glaze. Spread the remaining frosting over top and sides of cake.
Press coconut onto sides of cake. Cover with cake dome and refrigerate.
Let cake stand 2 hours at room temperature before serving.

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