I was craving cake last night, but I was too tired to make something fancy so I whipped this up really quick. It hit the spot; it was lightly sweet and citrusy, from the orange peel, and the cinnamon sugar glaze works very well with this simple cake. Oh, and of course I have to mention that I used soy milk to make the glaze...not too much, though. Anyway, here's the recipe...and this also tastes pretty good with fruit, as the picture suggests.
orange cake recipe:
2 cups flour
3/4 cups sugar
2/3 cup nonfat milk
2 eggs
2 1/2 TBSP canola oil
1/8 tsp, or a little less, fresh orange zest
1 1/2 tsp baking powder
This baked in a 350 degree oven for 25-28 minutes. While it baked in a 9 x 13" pan, I prepared the glaze...this is what went into that (I also kept it in the refrigerator until the cake cooled):
cinnamon glaze
3/4 cups powdered sugar
1 TBSP butter
1 1/4 TBSP soy milk
1/2 TBSP cinnamon
I drizzled the glaze over the cake before devouring almost half the cake a few moments later... :)
Kitchen notes for orange cake with a cinnamon sugar glaze
For cakes and cupcakes, bring eggs and dairy closer to room temperature so the batter emulsifies cleanly. Fill cupcake liners about two-thirds full for an even dome. Cool completely before frosting so the topping does not melt into the crumb.
Storage: cool completely, then keep in an airtight container at room temperature for up to three days, or refrigerate when the recipe includes cream cheese, custard, or fresh dairy toppings.
Serving ideas: pair orange cake with a cinnamon sugar glaze with a simple side that contrasts texture — something crisp if the dish is soft, or a bright salad if it is rich — so the plate feels balanced.
Food safety reminder: refrigerate perishable fillings promptly, and when reheating leftovers, bring them to a steaming hot temperature throughout.
Further reading: BBC Good Food baking guidance.