{"id":30868,"date":"2022-04-13T15:00:45","date_gmt":"2022-04-13T15:00:45","guid":{"rendered":"https:\/\/cake-geek.com\/?p=30868"},"modified":"2022-04-13T15:08:04","modified_gmt":"2022-04-13T15:08:04","slug":"orange-cream-cheese-cake","status":"publish","type":"post","link":"https:\/\/cake-geek.com\/index.php\/orange-cream-cheese-cake\/","title":{"rendered":"Fresh Flavored Orange Cream Cheese Cake"},"content":{"rendered":"

\"orange<\/p>\n

The fresh, zesty taste of in-season oranges plus the rich dairy flavor of cream cheese are combined exquisitely in this orange cream cheese cake recipe from Baking Science<\/a> by Dikla Frances Levy of One Sarcastic Baker<\/a><\/p>\n

If there was one must-have book for baking fans, and we don’t say that lightly here at Cake Geek, then it’s Baking Science<\/em>.<\/p>\n

Reading through Dikla’s explanations you will marvel at the chemistry behind each combination of ingredients and suddenly, all your recipes will make so much more sense.<\/p>\n

For those you harbor a longing to even develop their own from-scratch recipes, this book is exactly what you’ve been waiting for.<\/p>\n

This sweet, creamy and citrusy cake is a great example of all the ways water helps our baking! But you’ll have to get a copy of the book to find out why…….<\/p>\n

Orange Cream Cheese Cake: Ingredients<\/h1>\n

YIELD: One 9-inch (23-cm) cake<\/p>\n

    \n
  • 21\u20443 cups (282 g) all-purpose flour;<\/li>\n
  • 11\u20444 tsp (6 g) baking powder;<\/li>\n
  • 1\u20444 tsp baking soda;<\/li>\n
  • 1 tbsp (7 g) potato starch;<\/li>\n
  • 3\u20444 cup (170 g) unsalted butter, room temperature;<\/li>\n
  • 1 cup (232 g) full-fat cream cheese;<\/li>\n
  • 11\u20442 cups (300 g) granulated sugar;<\/li>\n
  • Zest of 11\u20442 medium oranges;<\/li>\n
  • 4 large eggs;<\/li>\n
  • 1\u20443 cup (80 ml) fresh-squeezed orange juice;<\/li>\n<\/ul>\n

    Note: You can also bake this cake in a 9-inch (23-cm) Bundt pan.<\/p>\n

    Orange Cream Cheese Cake: Method<\/h1>\n

    \"Baking<\/p>\n

    Preheat the oven to 325\u00b0F (160\u00b0C) and grease the bottom of one 9-inch (23-cm) pan and line it with parchment paper.<\/p>\n

    In a medium bowl, sift the flour, baking powder, baking soda and potato starch. Mix to incorporate. Set aside.<\/p>\n

    In the bowl of a stand mixer, place the butter and cream cheese. Beat it on low speed for about 1 minute. Place the sugar in a medium bowl and add the orange zest. Using a fork, blend the orange zest into the sugar until well distributed.<\/p>\n

    Add the sugar mixture into the butter and cream cheese mixture, increase the mixer speed to medium-high and mix until light and fluffy, 4 to 5 minutes. Scrape the bottom and sides of the bowl.<\/p>\n

    With the mixer on medium-high speed, add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the bottom and sides of the bowl. Reduce the mixer speed to medium-low and add the flour mixture in three stages, alternating with the orange juice and starting and ending with the flour mixture.<\/p>\n

    As soon as you add the last portion of flour, turn the mixer off and use a rubber spatula to fully incorporate the ingredients.<\/p>\n

    Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.<\/p>\n

    Remove the cake from the oven and allow it to cool before inverting, 10 to 15 minutes. The cake should be stored covered at room temperature for up to 4 days or frozen for up to 2 months.
    \n