This sour cream orange cake from Moosewood cookbook is moist, flavorful, and oh-so-delicious! Pair it with your morning coffee, or as an after dinner dessert.
Lightly grease bundt or tube pan. Preheat oven to 350F. Sift dry ingredients together in a bowl and set aside. Cream together butter and sugar until light fluffy in an electric mixer. Next, add in eggs, one at a time. Now, gently using a spatula add in dry ingredients and sour cream, alternating between dry ingredients and sour cream, starting and ending with dry ingredients.
Bake in oven for 55-60 minutes, or until a toothpick comes out clean from the center. Let cool and invert onto serving platter.
To make optional syrup melt orange juice, lemon juice, sugar and liqueur over medium heat until it starts to boil. Simmer for 2-3 minutes. Pour syrup over the cooled cake before serving.
*You can substitute sour cream with yogurt in this recipe.
** You can also substitute blood orange in place of orange for the zest and freshly squeezed juice in this recipe, or any sweet citrus if you'd like to experiment.