Cake of the Week: Apple Orange Marmalade Cake
Last week, I made some marmalade. Making marmalade is one of my favorite things to do in the winter. Citrus is at its peak at this time of the year and the fruits just brighten up these cold, darkish days. As a bonus, making marmalade fills the house with a delightful scent and turns something we would normally throw away (citrus peels) into something deliciously edible.
For my batch, I used this recipe from Food52 as my guide. I had 7 navel oranges, 3 lemons, and 2 limes.
After filling three pint jars, I had about a cup and a half leftover to store in the fridge. Marmalade never goes to waste in our house, but I had a hankering for cake; an orange marmalade cake.
The recipe I found used all whole wheat flour, which I replaced partly with regular all purpose flour. It still has the hearty taste of whole wheat, but is not overpowering or overly gritty. Also, when the cake came out of the oven, it looked a little plain, so I dressed it up a bit with a marmalade glaze, which also helped to boost the citrus flavor of the cake.
I had a bit of a hard time thinking of a title for this cake. It’s got apple, but not a lot of it and adding whole wheat to the title made it seem really long with the orange marmalade. Just think of this as a great snacking cake. The whole wheat and the apple together make for a healthy feeling cake, so we ate this cake for breakfast and for snacks. It was not too sweet and great with a cup of tea or coffee, which I guess is kind of the theme for a lot of my cakes lately.
Orange Marmalade Cake
You will need a 9 inch springform pan, sprayed with oil
2 sticks unsalted butter
1 cup (7 ounces) light brown sugar
6 Tablespoons orange marmalade
4 large eggs
1 1/2 cups (7.5ounces) whole wheat flour
1/2 cup (2.5 ounces) unbleached all purpose flour
1/4 teaspoon cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 large apple, peeled, cored, and diced
1/4 cup golden raisins
2 Tablespoons orange marmalade
1 Tablespoon water
2/3 cup powdered sugar
- Preheat the oven to 325 degrees.
- Whisk together in a medium bowl, all the dry ingredients: flours, cinnamon, baking powder, and salt.
- Cream the butter and sugar together in an electric mixer until light and fluffy. In my cold kitchen, this took over five minutes, so be patient. Add the orange marmalade and mix until combined.
- Add the eggs to the butter one at a time, mixing and scraping the bowl between each addition. It will look curdled at times, but just keep mixing on medium speed until it smooths out.
- Add the flour mixture to the batter and mix just until there are no dry bits. Add in the apples and raisins and mix just until evenly distributed.
- Scrape into your pan and level the batter. Bake for 45-55 minutes or until a tester comes out clean and the cake is golden brown.
- When the cake is almost finished, microwave the marmalade and water for the glaze in a medium bowl until warm. Stir until the marmalade is melted and then whisk in the powdered sugar. It should be fairly runny, but not fluid.
- Remove the cake from the oven and pour the glaze over top, spreading it so that it covers the entire top. If it dribbles over the side of cake, that’s ok. It will get absorbed by the cake. Let cake cool in the pan for ten minutes. Then, remove the sides and cool completely before serving.