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1
Preheat oven to 350*F degrees.
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2
Lightly coat a 9x5-inch loaf pan with vegetable cooking spray.
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3
Sift together flour, salt, baking powder and baking soda in medium bowl; set aside.
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4
With vegetable peeler remove peel from orange; coarsely chop.
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5
Cut orange in half and squeeze 1/2 cup juice.
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6
Process sugar and peel in food processor, pulsing until peel is finely chopped.
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7
Combine buttermilk, 1/4 cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
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8
Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
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9
Beat in egg and egg whites, one at a time, beating well after each addition.
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10
At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
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11
Spoon batter into prepared pan.
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12
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
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13
Cool on wire rack 15 minutes; invert and remove pan.
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14
Make Orange-Caramel Sauce: Meanwhile, combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
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15
Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
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16
Uncover and cook until sugar turns amber, 5 to 6 minutes.
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17
Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
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18
Return to heat and cook, stirring, until sugar dissolves.
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19
Cool sauce and serve with cake.
