Orange Creamsicle Cake

My name is Felicia and I’m a bakeaholic. Sometimes I have cravings and bake more than intended. Recently, I’ve increased my time spent baking and planning to bake. After a few days of not baking, I’m restless and thinking about the next time I can bake. According to the DSM-V, I have moderate baking use disorder.

Ok so enough with the med nerd humor, but actually, I’m pretty stoked about how prolific Pancake Yancake has been of late! First year of med school, we were occupied adjusting to a new city, new school, new classmates… Consequently we only squeaked out 5 posts. Second year we had learned the ropes which reflected a slight improvement with 8 posts. But third year has just gotten started and we’re already up to 13!

Today’s recipe was inspired by a lone orange in the fridge. Sometimes I feel guilty for baking so many carbs, but hey this recipe includes a whole orange. Literally the whole orange! Over 4(!!) years ago, I posted about clementine cupcakes, so I knew it could be done. Freshly baked, the cream cheese swirl is a luxuriously melty topping for tender, fluffy bites of dreamy orange cake. Light enough to be called cake, but just the right amount of sweetness you can still get away with a slice for breakfast.


Orange Creamsicle Cake

Makes one 5″ x 7″ cakeIMG_7165

For the batter

  • 1 navel orange (230g)
  • 4 oz cream cheese
  • 1/4 cup sugar
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla
  • 180g (1.5 cups) flour
  • 1 tsp baking soda

For the swirl

  • 4 oz cream cheese
  • 1/4 cup sugar
  • 1 tbsp milk
  1. In a small pot, place the orange and add water till the orange floats. Boil for 10 minutes. The peel should get soft. Remove the orange from the water (run it under cool water for a bit so you don’t burn your hands) and slice it half.
  2. To make the swirl: In a food processor, whip 4 oz cream cheese, sugar, and milk. Transfer into a piping bag.
  3. To make the batter: In the same food processor, puree 4 oz cream cheese and the orange halves (rind and all). Transfer to a large mixing bowl and combine with sugar, coconut oil, eggs, and vanilla. In a small mixing bowl, combine flour and baking soda. Add this dry mixture into the wet mixture and mix till just combined.
  4. In an oiled 5″x7″ baking dish, pour the batter. Pipe the whipped cream cheese on top and use a chopstick to drag swirls.
  5. Bake at 350F for 40min.

IMG_7155IMG_7147IMG_7166IMG_7162

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