1/4 cup crystallized ginger, minced (about 1 ounce)
1/4 cup orange marmalade
How to Make It
Preheat oven to 325°.
Coat an 11 x 7–inch baking dish with cooking spray; dust with 1 tablespoon flour.
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.
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.
Combine 3 tablespoons batter, brown sugar, crystallized ginger, and orange marmalade in a small bowl.
Spoon remaining batter into prepared dish. Dollop marmalade mixture over batter; swirl batters together using the tip of a knife.
Bake at 325° for 38 minutes or until lightly browned. Cool completely on a wire rack.
My family loves this cake, but with a few modifications. I don't buy orange juice concentrate so I just substituted the juice of half an orange. I also added 1/2 cup milk so the cake is deliciously moist!
This came out tasting like an orange spice cake. I couldn't get the swirls to come out right and it took about 10-12 minutes longer to bake completely. It was best served warm with a dollop of low-fat whipped cream. I liked it but didn't love it. The family seemed to agree.
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