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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
3/4 cup granulated sugar |
1/3 cup butter, softened |
1 tablespoon grated orange rind |
1 tablespoon orange juice concentrate |
2 large eggs |
9 ounces all-purpose flour (about 2 cups) |
1 tablespoon ground ginger |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 (8-ounce) carton reduced-fat sour cream |
1/4 cup packed light brown sugar |
1/4 cup crystallized ginger, minced (about 1 ounce) |
1/4 cup orange marmalade |
Directions:
1. Preheat oven to 325°.
2. Coat an 11 x 7–inch baking dish with cooking spray; dust with 1 tablespoon flour.
3. Place granulated sugar, butter, and orange rind in a large bowl; beat with a mixer at medium speed until well blended. Add orange juice concentrate and eggs, 1 at a time, beating well after each addition.
4. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt), stirring with a whisk. Beating with a mixer at low speed, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat just until blended.
5. Combine 3 tablespoons batter, brown sugar, crystallized ginger, and orange marmalade in a small bowl.
6. Spoon remaining batter into prepared dish. Dollop marmalade mixture over batter; swirl batters together using the tip of a knife.
7. Bake at 325° for 38 minutes or until lightly browned. Cool completely on a wire rack.
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