Chyrel's Recipes From Friends

Pumpkin and Orange Breakfast Cake with Fresh Orange Syrup Recipe
 


Pumpkin and Orange Breakfast Cake with Fresh Orange Syrup

For a midday snack, serve with ice cream.

5 large eggs
1 cups unsalted butter, softened
1 cups granulated sugar
3 Tbsp. finely shredded orange peel
1 cups canned pumpkin
2 cups all-purpose flour
cup sifted cake flour
1 tbsp. baking powder
tsp. salt
Fresh orange syrup (see recipe)
vanilla yogurt (optional)

Separate 3 of the eggs; let eggs, yolks, and whites stand at room temperature for 30 minutes.
Grease a 10-inch fluted tube pan; set aside.

In a large bowl beat butter, sugar, and orange peel with an electric mixer until light and fluffy.
Add 2 whole eggs and the 3 egg yolks, 1 at a time, beating well and scraping down sides of bowl between each addition.
Beat in pumpkin.

Sift together the all-purpose flour, cake flour, baking powder, and salt.
Beat or stir dry ingredients into pumpkin batter in 3 or 4 stages, blending gently but thoroughly after each addition
(if using a mixer, stir in final addition by hand to avoid overworking the batter). Wash beaters thoroughly.

In a small bowl beat the 3 egg whites with an electric mixer about 1 minute until soft peaks form (tips curl).
Fold whites into batter. Scrape batter into the prepared pan, smoothing surface with a spatula.


Bake in the center of a 350 oven for 65 to 70 minutes or until top of cake is springy when lightly touched and a wooden
toothpick comes out clean. Cool in pan 10 minutes. Invert onto a wire rack; cool completely.
Serve immediately or cover and store at room temperature for up to 3 days or freeze for up to 2 months.

To serve, place 1 slice of cake on each plate. If desired, beat yogurt with a spoon to thin slightly.
Drizzle each slice with Fresh Orange Syrup and yogurt.
Makes 10 servings.

FRESH ORANGE SYRUP:
In a small saucepan combine the juice from 1 large orange (1/3 cup) and cup sugar.
Cook and stir over low heat until the sugar has dissolved.
Increase heat, bringing syrup to a boil. Boil gently, uncovered, without stirring for 2 minutes. Use immediately or cool then refrigerate for up to 3 days. (Heat through over low heat before using.)

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2004