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Recipe: Sour-Cream Cake with Saffron-Orange Syrup

Desserts - Cakes
SOUR-CREAM CAKE WITH SAFFRON-ORANGE SYRUP

1 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/3 cups sugar, divided-use
1 1/2 teaspoons vanilla extract
2 eggs
1 container (8 ounces) sour cream
FOR THE SYRUP:
3/4 cup orange juice
1/4 teaspoon saffron
Orange slices for garnish, if desired
Orange peel for garnish, if desired
Whipped cream for garnish, if desired

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Lightly grease 9-inch round baking pan. Line bottom with wax-paper circle; lightly grease wax paper.

Mix flour, cream of tartar, baking soda and salt in medium bowl, and set aside.

Beat butter, 1 cup sugar and vanilla extract in large bowl with electric mixer on high speed until light and fluffy. Add eggs and sour cream; beat on low speed until well-blended. Gradually add flour mixture while beating on low speed until well-mixed. Spread evenly in prepared pan.

Bake 45-50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack.

TO MAKE THE SYRUP:
While cake is cooling, mix remaining 1/3 cup sugar, orange juice and saffron in small saucepan. Bring to boil on medium heat while stirring constantly to dissolve sugar. Cover to keep warm.

TO FINISH THE CAKE:
Loosen cake from sides of pan with small knife or metal spatula. Invert cake onto serving plate. Pierce holes in hot cake with metal or wooden skewer. Spoon warm syrup evenly over hot cake. Let stand until cake has cooled and syrup has been absorbed.

Garnish with orange slices, orange peel and/or whipped cream, if desired.

Source: McCormick
MsgID: 0079761
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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