Orange Caraway Seed Cakes Recipe

Name: Orange Caraway Seed Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour (not self-rising); 3/4 teaspoon double-acting baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking-soda; 2 teaspoons caraway seeds, toasted lightly and cooled; 1 1/2 sticks (3/4 cup) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons freshly grated orange zest; 1 teaspoon vanilla; 2/3 cup sour cream; confectioners' sugar for dusting the cakes

Servings: persons

1 1/2 cups cake flour (not self-rising)
3/4 teaspoon double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking-soda
2 teaspoons caraway seeds, toasted lightly and cooled
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons freshly grated orange zest
1 teaspoon vanilla
2/3 cup sour cream
confectioners' sugar for dusting the cakes

1
Preheat the oven to 325F.
2
and butter and flour eighteen 1/3-cup brioche or muffin tins.
3
Into a bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the caraway seeds.
4
In another bowl with an electric 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.
5
Add the flour mixture to the egg mixture alternately with the sour cream in batches, beginning and ending with the flour mixture and beating the batter after each addition.
6
Divide the batter among the tins, arrange the tins in a jelly-roll pan, and bake the cakes in the middle of the oven for 25 to 30 minutes, or until a tester comes out clean.
7
Let the cakes cool in the tins for 3 minutes, turn them out onto a rack, and let them cool completely.
8
The cakes may be made 2 days in advance and kept in an airtight container.
9
Dust the cakes with the confectioners' sugar just before serving.

815

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups cake flour (not self-rising), 3/4 teaspoon double-acting baking powder, 1/2 teaspoon salt, 1/2 teaspoon baking-soda, and more.

Yes, Orange Caraway Seed Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Caraway Seed Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions