Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 large orange
1 cup sugar
1/2 cup buttermilk, at room
temperature
1/2 teaspoon vanilla extract
1/4 cup butter, softened
(no substitutions)
1 large egg
2 large egg whites
Orange-Caramel Sauce:
2 tablespoons water
1/4 cup sugar
Instructions:
Preheat oven to 350*F. Lightly
coat a 9×5-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.
Serves: 12
Nutrition Facts:
Serving: 1
Calories:189
Fat: 4 g,
Cholesterol:
mg,
Sodium: 189 mg
Carbohydrates: 35 g
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