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Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup Recipe

Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup Recipe

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Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup

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Ingredients

Count

Nutrition

397

Calories

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Ingredients:

Serving

1 cup unsalted butter, at room temperature
1 cup granulated sugar
2 tbsp finely grated orange zest
3 large eggs , 2 of them separated, all at room temperature
1 cup pumpkin puree, homemade
1 1/2 cups all-purpose flour
1/2 cup cake flour ( not self-rising)
2 tsp baking powder
1/4 tsp salt
juice of 1 large juice orange , such as seville
1/2 cup granulated sugar
additional unsalted butter, at room temperature, for greasing the pan
thick vanilla yogurt

Directions:

Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	396.91 Kcal (1662 kJ)
Calories from fat	181.29 Kcal
		% Daily Value*
Total Fat	20.14g	31%
Cholesterol	104.61mg	35%
Sodium	83.68mg	3%
Potassium	157.56mg	3%
Total Carbs	50.75g	17%
Sugars	30g	120%
Dietary Fiber	0.85g	3%
Protein	4.62g	9%
Vitamin C	1.9mg	3%
Vitamin A	0.2mg	8%
Iron	1.1mg	6%
Calcium	64.4mg	6%

Amount Per 100 g
Calories	332.67 Kcal (1393 kJ)
Calories from fat	151.95 Kcal
		% Daily Value*
Total Fat	16.88g	31%
Cholesterol	87.67mg	35%
Sodium	70.14mg	3%
Potassium	132.06mg	3%
Total Carbs	42.54g	17%
Sugars	25.14g	120%
Dietary Fiber	0.71g	3%
Protein	3.88g	9%
Vitamin C	1.6mg	3%
Vitamin A	0.2mg	8%
Iron	0.9mg	6%
Calcium	54mg	6%

* 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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