Orange Cream Cheese Cake
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
1 Cake
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Course
Dessert
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Cuisine
International
Orange Cream Cheese Cake
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A recipe for Orange Cream Cheese Cake from the cookbook, Baking Science! Orange juice and zest are blended with cream cheese to create a light cake with a wonderful citrus flavor.
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Ingredients
- 2 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon potato starch
- 3/4 cup butter room temperature, unsalted
- 1 cup cream cheese full-fat
- 1 1/2 cups granulated sugar 300 grams
- orange zest from 1 1/2 medium oranges
- 4 egg large
- 1/3 cup orange juice fresh-squeezed
Instructions
- Preheat the oven to 350˚F (160˚C) and grease the bottom of one 9-inch (23 centimeter) pan and line it with parchment paper.
- In a medium bowl, sift the flour, baking powder, baking soda and potato starch. Mix to incorporate. Set aside.
- In the bowl of a stand mixer, place the butter and cream cheese.
- Beat it on low speed for about 1 minute.
- Place the sugar in a medium bowl and add the orange zest. Using a fork, blend the orange zest into the sugar until well distributed.
- Add the sugar mixture into the butter and cream cheese mixture, increase the mixer speed to medium high and mix until light and fluffy, 4 to 5 minutes. Scrape the bottom and sides of the bowl.
- With the mixer on medium-high speed, add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl.
- Reduce the mixer speed to medium-low and add the flour mixture in three stages, alternating with the orange juice and starting and ending with the flour mixture.
- As soon as you add the last portion of the flour, turn the mixture off and use a rubber spatula to fully incorporate the ingredients.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool before inverting, 10 to 15 minutes.
- The cake should be stored covered at room temperature for up to 4 days or frozen for up to 2 months.
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