I go to the Phoenix farmer’s market every week, and there’s one stand that I love going to during the winter. It’s a fresh citrus stand that sells the sweetest Arizona Sweet variety of oranges. Because the orange trees from their orchards are over 100 years old, the juice from the oranges are so sweet. Sometimes I get carried away with a big bag of them.
This is my favorite orange cake recipe.It tastes the best with freshly squeezed oranges, but you can use store-bought orange juice (or orange/pineapple juice). I don’t like to eat desserts that taste artificial, so this is right up my alley.
For the Cake
-1.5 C flour
-1 tsp baking soda
-2/3 cup sugar -1/2 tsp salt
1 C Orange juice (freshly squeezed preferred)
1/3 C vegetable oil
1 Tsp grated orange zest
1 Tbsp white cider vinegar
1 Tbsp vanilla extract
Preheat over to 350 degrees. Spray your cake pan with nonstick cooking spray or lightly grease with oil.
In a large bowl, mix together the first 4 ingredients (dry).
In a separate bowl, mix the wet ingredients. Then add to dry mixture and mix.
Transfer the batter to the prepared baking pan and bake until golden, when a toothpick inserted in the center comes out clean, about 30-35 minutes.
Remove from oven and let cool upside down or on a wire rack for 10 minutes.
Disclaimer: the cake in the recipe is light & not as dense as in the photo. The photo’s just for inspiration only!
Comment below on what you think of the recipe, or when you’re planning on making it!