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Orange sour cream cake
Prep time: 35 minutes
Cook time: 1 hour, 5 minutes
Karen Hoberg of Rancho Murieta was looking for a sour cream pound cake recipe that she received from the mom of a friend she knew years ago. The cake had an orange glaze drizzled over the top and was baked in a Bundt pan.
This recipe comes from Connie David of Citrus Heights. She found it in a Redbook magazine over thirty years ago. It may be a match for Hoberg.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 egg whites, room temperature
1 cup butter, room temperature
1 cup sugar
3 egg yolks
1 tablespoon orange peel
1/2 cup chopped walnuts
1 cup sour cream
2/3 cup orange juice
1/2 cup sugar
For cake: Heat oven to 325 degrees. Generously grease and flour a 9-inch Bundt pan and set aside.
Sift flour, baking powder, baking soda and salt together into a bowl. Set aside.
Beat egg whites in another bowl until stiff. Set aside.
In a large bowl, beat butter and sugar until fluffy. Beat in egg yolks, beating well and scraping bowl occasionally. Stir in peel and nuts. Add 1/3 of the dry ingredients and half of the sour cream. Beat at medium speed. Add remaining dry ingredients and sour cream; beat well. Fold in egg whites. Pour into prepared Bundt pan.
Bake 1 hour. Cool on rack 10 minutes.
For glaze: Combine juice and sugar in a small saucepan, heat to boil. Boil 2 to 3 minutes. Remove from heat.
Remove cake from pan and spoon glaze over cake.