Orange Butter Cake
Tracey Seaman
From Every Day with Rachael Ray
April 2007
TWENTY SERVINGS
Prep Time: 30 min (plus cooling)
Bake Time: 1 hr 10 min
2 sticks (8 ounces) unsalted butter
2 cups sugar
1 1/2 tablespoons finely grated fresh orange peel
4 large eggs, at room temperature
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pure vanilla extract
4 cups flour
2 cups sour cream, at room temperature
1. Preheat the oven to 350°. Grease a 9-by-3-inch round springform pan and a 6-by-3-inch round springform pan.
2. Using an electric mixer, cream the butter, sugar and orange peel at high speed until fluffy, about 5 minutes, scraping down the sides occasionally. Add the eggs one at a time, beating well after each addition. Mix in the baking powder, baking soda and salt and mix at medium speed, then mix in the vanilla. Add 2 cups flour and 1 cup sour cream and mix at low speed until barely blended. Repeat with the remaining 2 cups flour and 1 cup sour cream.
3. Spoon the batter evenly into the prepared cake pans, filling them about half full. Bake until the cakes are deep golden and a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes.
4. Transfer the pans to a rack to cool for 20 minutes, then remove the sides of the pans and let the cakes cool completely.
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