Caraway Seed Cake
A perfect addition for a brunch tea or a light breakfast. Caraway seed cake is a lightly sweet pound cake with a hint of orange and caraway. Delicious!
1 1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking-soda
2 1/2 teaspoons caraway seeds, toasted lightly
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons freshly grated orange zest
1 teaspoon vanilla
2/3 cup sour cream
confectioners' sugar for dusting
Preheat the oven to 325°F. Butter and flour two loaf pans. Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds. In another bowl with a mixer, cream the butter with the granulated sugar until it is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the zest and the vanilla. Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating after each addition. Divide the batter among the pans, and bake the cakes in the middle of the oven for 45-55 minutes, or until a tester comes out clean. Cool on a wire rack. The cakes may be made 2 days in advance and kept in an airtight container. Dust the cakes with the confectioners' sugar just before serving.
It was on my family farm in the heart of Oregon's Willamette Valley that nurtured the early cook in me by showing me the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.