Ultimate Orange Ripple Cake
A soft moist delicious cake from scratch made with Golden Crisco, this cake is a crowd-pleaser. A scrumptious cake with less saturated fat. The Ultimate Orange Ripple cake is one for the win.
After much persuasion, I was able to obtain this recipe from my aunt. My aunt Lucy would make this delight of a dish for family functions and every time she did I would devour it and make sure the Tupperware of take-home goodies included a large slab of it.
You may think this is a tall order, but before you scoff at this recipe that yes it includes plain yogurt it also includes orange juice, fresh or concentrated, cinnamon, along with cocoa, what more could you ask for but don’t take my word for it try it out for yourself.
Surprisingly enough some of the best recipes I’ve come across have the most unusual ingredients but sometimes those weird to the taste bud add-ons are what makes it so great.
For example my Best Ever Banana Bread recipe calls for buttermilk. If you haven’t tried yet click on the link I encourage you to; not only is it delicious it’s also a great recipe to rid of those ripped bananas no one will eat.
I’ve kept this treasure of a recipe for years, protected tucked away in this plastic page insert, and at least once a month my sweet tooth craves the mixture of cocoa and orange. It’s really a delicious cake from scratch that has much less saturated fat than most cakes due to the butter being replaced with shortening. Yes, you read that right shortening.
Golden Crisco has 0g trans fat per serving and 50% less saturated fat than butter. Butter can contain milk solids, which will burn at high heat. Check out King Arthur Baking company’s post on shortening vs butter in baking and the difference it makes.
Shortening FAQ
Does Shortening have a higher melting point than Butter
Yes, shortening has a higher melting point and less water content than butter, so it holds up better when exposed to extreme temperatures.
Does using shortening change the flavor
Shortening adds no extra flavor to your recipe. Butter is salty and rich inherently while shortening is tasteless.
What is shortening made of
Unlike butter which is made of animal mostly cow milk, shortening is a form of vegetable oil made of hydrogenated palm or soybean oil, not anything animal.
This recipe is very simple with ingredients many of us have in our pantry already, but if not this recipe might be something to keep in mind next time you’re updating your grocery list. It would be a shame to miss out on such a tasty treat.
This ultimate orange ripple cake is not only great as a coffee cake you can also dress it up for the holidays it’s also a great dinner party choice. I would say that most of the cakes that I fall in love with are keepers but must be interchangeable, but let’s be honest at the end of the day all desserts are made with love and meant to be shared.
One thing I have to say is beware of the flavor of the icing. Pending on the amount of orange juice added it could get intensely orange with a toothache of sweetness if you choose to make it.
Another added bonus is that this cake is completely from scratch, not from a box just that alone adds the wholesome goodness of homemade to your plate and bragging rights to your family and friends.
The yogurt adds a delightful moistness and the orange peels add a little tang to contrast with the kick from the cocoa and cinnamon center this is a cake that is hard to resist.
If you dare for the ultimate orange experience, I do recommend the glaze it’s even more delicious when topped. The recipe calls for 2-5 teaspoons but the more water or juice you add the runnier the glaze will get making it easier to drizzle. If you’re not a fan of shortening and prefer butter and are just not in the mood for cake check out my homemade sliced bread recipe.
Tools:
- Measuring cup
- Small to medium-sized bowls
- Measuring spoons
- Blender ( hand blender or Kitchen Aid)
Cake:
- 3 1/4 cup (825 ml) All-purpose flour
- 2 teaspoons (10 ml) – baking powder
- 1/2 teaspoon (2 ml) – salt
- 1 cup (250 ml) Golden Crisco
- 2 cups (500 ml) grated orange peel
- 4 eggs
- 2 cups (500 ml) – plain yogurt
- 2 teaspoons (10 ml) – baking soda
Glaze:
- 2 cups (500 ml) – icing sugar, sifted
- 2 tablespoons (30 ml) – freshly squeezed orange juice
- 2 – 5 tablespoons (30-46 ml) – hot water ( or enough to reach the consistency desired)
Ripple:
- 1/2 cup (125 ml) – granulated sugar
- 2 tablespoons (30 ml) – Fry’s cocoa
- 2 teaspoons (10 ml) – cinnamon
Oranges slices to garnish, optional.
Instuctions:
- Preheat oven to 350 F (180 C). Grease 10″ (4L) tube pan with Crisco
Instructions to make the cake: :
Step 1:
Combine – all ingredients for ripple using enough cocoa to suit your taste. Set aside.
Step 2:
Dry – combine flour, baking powder, and salt. Mix well
Cream – Crisco, sugar, eggs, and orange peel together until light and fluffy.
Stir – soda into yogurt – be quick with this part adding baking soda to yogurt will make it overflow.
Step 3:
Add – dry ingredients to creamed mixture alternately with yogurt, making 3 dry and 2 liquid additions, combining lightly after each..
Tip:
Once you have added half the batter to the pan give it a good shake to get the batter evenly spread out and the top is looking smooth then give it a good bang on the counter to let out the air bubbles.
Step 4:
Spread – half the batter evenly in greased pan. Sprinkle the entire ripple over the batter. Spread the remaining batter over the ripple and with a butter knife insert into the batter and swirl to make a marble effect within the cake.
Tip:
Before spreading the remaining streusel do the same as you did for the bottom batter. Give it a good shake and bang the pan on the counter to release any air bubbles.
Step 5:
Bake – at 350 F (180 C) for 70 – 80 minutes, or until the toothpick inserted comes out clean.
Step 6:
Cool – 15 minutes on a wire rack then remove from pan and cool completely.
Glaze
Combine – icing sugar, orange juice, and enough hot water to make a thick glaze consistency. Spread over top of the cake letting it drip down the sides. Garnish with orange slices, if desired.
I hope you enjoy this recipe as much as I do! Let me know if you try it by leaving a comment below.
Happy Baking!
-Lana 🙂