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Ginger Orange Swirl Cake

Ginger Orange Swirl Cake

Cooking Light DECEMBER 2008

  • Yield: 12 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 30%
  • Fat: 8.4g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 4g
  • Carbohydrate: 41.6g
  • Fiber: 0.7g
  • Cholesterol: 56mg
  • Iron: 1.4mg
  • Sodium: 271mg
  • Calcium: 63mg

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Ginger Orange Swirl Cake recipe