Ginger Orange Swirl Cake

Cooking Light
12 servings


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Cooking spray
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/3 cup butter, softened
1 tablespoon grated orange rind
1 tablespoon orange juice concentrate
2 large eggs
9 ounces all-purpose flour (about 2 cups)
1 tablespoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton reduced-fat sour cream
1/4 cup packed light brown sugar
1/4 cup crystallized ginger, minced (about 1 ounce)
1/4 cup orange marmalade


1. Preheat oven to 325°.

2. Coat an 11 x 7–inch baking dish with cooking spray; dust with 1 tablespoon flour.

3. Place granulated sugar, butter, and orange rind in a large bowl; beat with a mixer at medium speed until well blended. Add orange juice concentrate and eggs, 1 at a time, beating well after each addition.

4. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt), stirring with a whisk. Beating with a mixer at low speed, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat just until blended.

5. Combine 3 tablespoons batter, brown sugar, crystallized ginger, and orange marmalade in a small bowl.

6. Spoon remaining batter into prepared dish. Dollop marmalade mixture over batter; swirl batters together using the tip of a knife.

7. Bake at 325° for 38 minutes or until lightly browned. Cool completely on a wire rack.

Created date

November 2008

Nutritional Information

Calories 254
Caloriesfromfat 30 %
Fat 8.4 g
Satfat 4.9 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 4 g
Carbohydrate 41.6 g
Fiber 0.7 g
Cholesterol 56 mg
Iron 1.4 mg
Sodium 271 mg
Calcium 63 mg