Individual Orange Butter Cakes Recipe

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Individual Orange Butter Cakes
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Ingredients
13
Count
Nutrition
543
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 350°F Lightly butter six 1-cup ramekins or custard cups.
  2. Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and, using the knife, thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl.
  3. Sprinkle 2 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1 Tbs. of the melted butter into each ramekin, evenly covering the sugar. Divide the orange sections evenly among the ramekins, placing them in a single layer. Place the ramekins on a rimmed baking sheet.
  4. In the bowl of an electric mixer fitted with the flat beater, combine the 8 Tbs. (1 stick) butter, the granulated sugar and orange zest. Beat on medium-high speed until creamy. Add the eggs one at a time, beating well after each addition.
  5. In a bowl, sift together the flour, baking powder, baking soda and salt. Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the ramekins.
  6. Bake until the tops are golden and a toothpick inserted into the center of a cake comes out clean, about 35 minutes. Transfer the ramekins to a wire rack and let cool for 10 minutes.
  7. Run a knife blade around the edge of each cake to loosen it from the ramekin. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the handle of the knife to loosen the cake, then lift off the ramekin. If any orange sections stick to the ramekins, use the knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 543.26 Kcal (2275 kJ)
Calories from fat 273.27 Kcal
% Daily Value*
Total Fat 30.36g 47%
Cholesterol 132.65mg 44%
Sodium 234.92mg 10%
Potassium 362.93mg 8%
Total Carbs 65.21g 22%
Sugars 45.22g 181%
Dietary Fiber 2.83g 11%
Protein 5.51g 11%
Vitamin C 57.9mg 97%
Vitamin A 0.3mg 11%
Iron 0.8mg 4%
Calcium 118.6mg 12%
Amount Per 100 g
Calories 245.99 Kcal (1030 kJ)
Calories from fat 123.74 Kcal
% Daily Value*
Total Fat 13.75g 47%
Cholesterol 60.06mg 44%
Sodium 106.37mg 10%
Potassium 164.34mg 8%
Total Carbs 29.53g 22%
Sugars 20.48g 181%
Dietary Fiber 1.28g 11%
Protein 2.5g 11%
Vitamin C 26.2mg 97%
Vitamin A 0.2mg 11%
Iron 0.3mg 4%
Calcium 53.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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