Ginger Orange Swirl Cake

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

Preparation

1. 1. Preheat oven to 325°.
2. 2. Coat an 11 x 7–inch baking dish with cooking spray; dust with 1 tablespoon flour.
3. 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. 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. 5. Combine 3 tablespoons batter, brown sugar, crystallized ginger, and orange marmalade in a small bowl.
6. 6. Spoon remaining batter into prepared dish. Dollop marmalade mixture over batter; swirl batters together using the tip of a knife.
7. 7. Bake at 325° for 38 minutes or until lightly browned. Cool completely on a wire rack.