I’m not into making tiny cakes. When I make a cake, it needs to be big enough to satiate the sugar cravings of a growing manchild. (After all, how do you get calves that size?)
So because the original recipe from the Downton Abbey Afternoon Tea Cookbook by Weldon Owen makes cakes fit for infants, I knew I needed to make a change. A more-than-making-it-gluten-free change.
We needed to go bigger.
For this adaptation, I ditched the minuscule ramekins that we picked up from Kohl’s and instead buttered a 6-inch round pan, cutting the cake in half and piping buttercream in the middle to give it some height. I also swapped the traditional oranges for blood oranges, because, why not?
I was expecting this sucker to turn out tasting like Paula Deen’s dreams, but the butter flavor really isn’t the star of the show- that would have to be the delicate blood orange, its subtle notes from the zest shining through with every bite…
Orange Butter Cake
Adapted by The Wildflour from The Official Downton Abbey Afternoon Tea Cookbook by Welden Owen
Yields one 6 in. round cake
Prep time: 20 min
Cook time: 45+ min
6 Tbsp melted, unsalted butter
1/2 c unsalted butter (plus more for greasing pan)
2 blood oranges
3/4 c light brown sugar, packed
1 c Bob’s Red Mill 1:1 Gluten-Free Baking Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 granulated sugar
2 eggs
1/4 c heavy cream
1 tsp pure vanilla extract
- Preheat oven to 350 degrees.
- Grate zest of 1 orange, then cut the other into very thin slices.
- Grease the 6-inch round pan with butter and sprinkle brown sugar all over to coat. Drizzle with melted butter and then layer the sliced oranges on the bottom of the pan.
- Mix flour, baking powder, baking soda, and salt in small bowl.
- Beat remaining 1/2 c butter until smooth, adding granulated sugar and orange zest and beating until fluffy. Beat in eggs.
- Fold in gluten-free flour by hand, then add heavy cream and vanilla.
- Pour on top of orange slices, smoothing batter on the surface. Bake for about 45 minutes- though it may take longer. I prefer using a thermometer for precision; remove from oven when it reads 200 degrees Fahrenheit.
- Let cool throughly before loosening with a butter knife around the edge of the cake and deftly flipping that baby right-side up so that the orange slices can shine.
- Using a bread knife, cut the cake in half lengthwise and pipe white buttercream in medium circles on the bottom layer.
- Replace the top half of the cake, and take in your beautiful work of art. You did it.
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