pâtisserie natalie

June 16, 2012

orange buttermilk cake

a house/apartment like this one.
this artist, anna wili-highfield.
this graphic designer, Jens Nilsson.
this magazine, plaza

adapted from bon appetit

orange buttermilk cake
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons grated orange peel
3 extra-large eggs
1/2 cup fresh orange juice
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk

orange glaze
1/4 cup fresh orange juice
3/4 cup powdered sugar
Butter and flour two 9-inch-diameter cake pans with. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in orange juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 45 minutes. Transfer pans to racks and cool. Turn out cakes onto racks and cool completely. Once cool, prepare glaze by combining juice and powdered sugar. Pour over cake evenly.


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