Cake with Orange Sauce

"Here is a fabulous dessert that dates back to my childhood in Minneapolis in the 1940s. I prefer to serve it warm, and I usually double the sauce." --Elizabeth Stommel, Falmouth, MA


16 servings (serving size: 1 cake square and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 30 %
Fat 10.4 g
Satfat 5.2 g
Monofat 2.4 g
Polyfat 2 g
Protein 3.9 g
Carbohydrate 51.5 g
Fiber 0.8 g
Cholesterol 38 mg
Iron 1.1 mg
Sodium 250 mg
Calcium 61 mg


1 cup sugar
1/2 cup butter, softened
1 large egg
2 teaspoons grated orange rind
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup fat-free buttermilk
1/3 cup finely chopped walnuts
Cooking spray
1 cup sugar
1 cup fresh orange juice (about 3 oranges)
3 tablespoons fresh lemon juice


Preheat oven to 350°.

To prepare cake, place 1 cup sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Beat in rind. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in walnuts.

Pour batter into an (8-inch) square baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool completely on a wire rack.

To prepare sauce, combine 1 cup sugar and remaining ingredients in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1 cup (about 15 minutes). Cool. Serve over cake.

Elizabeth Stommel, Falmouth, Massachusetts,

Cooking Light

October 2007
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