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Ginger Orange Swirl Cake

Yield 12 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.