Ingredients:

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1¾ cups granulated sugar, divided
  • Zest of two oranges (about two tablespoons)
  • 8 ounces cream cheese, softened
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons fresh orange juice
  • ... Peels of four oranges, cut off and sliced into rounds

Instructions:

  1. Place a rack in the center of the oven and preheat to 325°F (163°C). Grease a 10-inch springform pan and dust it with flour. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
  3. On a clean cutting board or counter, place 1½ cups granulated sugar along with the orange zest. Use a bench scraper or the back of a spoon to work the zest into the sugar until it becomes fragrant and infused with citrus flavor.
  4. In an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese on medium speed until smooth—about three minutes—remembering to scrape down the sides of the bowl occasionally.
  5. Gradually add in your zesty sugar mixture while mixing on low speed until combined.
  6. Add one egg at a time; beat for one minute after each addition before scraping down any batter stuck to the sides again.
  7. Mix in vanilla extract and fresh orange juice until fully combined.
  8. Add dry ingredients all at once into your wet mixture; mix on low speed just until incorporated—be careful not to overmix!
  9. Spoon batter into prepared springform pan evenly across surface.
  10. Bake for approximately 40–50 minutes, rotating once or twice during baking for even cooking.
  11. The cake is done when you insert a skewer in its center—it should come out clean or with just a few moist crumbs attached.
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