Baking in the morning before rushing to work is the most fun and most idiotic thing I’ve done in a while. I inhaled my coffee while pureeing oranges, cut into warm cake because I had to photograph it in daylight and bobbed around my oven willing it to get superpowers.
Why did I do this? No idea, I wasn’t forced into it, but you know, there were oranges and there was enthusiasm.
So, my fresh orange muffins, one of my first posts on this blog, was in desperate need for a photograph upgrade (One of the pictures is also up on my Facebook page, hit ‘like’ to stay in touch!). At the same time, I’ve been wanting to make this orange cinnamon cake to see how well the flavours work together. Awesomely!
Look at that, like a cute little loaf of bread 😀 Apparently if a loaf rises and gets a crack in the middle, like the one here, the cake is perfect. Wheeee!
So, make batter, bake 4 muffins and 1 mini loaf cake. Inhale breakfast, shower and somehow make it to work. I could have made my life simpler and baked on a weekend or at least decided to make either muffins or cake. But where’s the fun in not having a neurotic morning?
The recipe is exactly the way I posted here (in case you didn’t click on the link earlier) but after I made the muffins, I added a teaspoon of cinnamon powder to the batter, stirred it around and baked it as a cake. So good. I’ll add more the next time I make it now that I know it’s not an assault on my taste buds 🙂
Soft, moist, hints of cinnamon and oh-so-orangey even 4 days later under refrigeration (I kept a piece for my husband who was out of town, so I know).
Feels like Christmas already! Such a nice way to get some Vitamin C 🙂
The cake takes about 30 minutes to bake, and I covered the top with foil for the last 10 minutes to avoid a burnt crust. Since I’m not repeating the recipe here, this post is all pictures, I went a little crazy with the camera!
One more photo. I might have over-greased the dish. Oops.
Ok, I’m done. Make this cake. Oranges never tasted better 😀