Orange Brown Sugar Swirl

Pound Cake


Cake Batter:                                                               

228 grams of unsalted, room temperature butter

380 grams of granulated sugar     

3 tablespoons of grated orange zest                             

5 large whole eggs                                  

2 tablespoons of freshly squeezed orange juice      

½ Teaspoon of Vanilla Extract                             

240 ml of full fat sour cream                        

360 grams of all purpose flour                                

2 teaspoons of baking powder                         

½ teaspoon kosher salt                                                                                 


60 grams of light brown sugar

1 teaspoons of ground cinnamon

½ cup of coarsely chopped toasted walnuts (or the nut of your choice)

¼ teaspoon of dried ground ginger


60 grams of room temperature cream cheese

55 grams of confectioner’s sugar

1 teaspoon of vanilla bean paste or vanilla extract

1-3 tablespoons of milk


¼ cup of coarsely chopped toasted walnuts (or the nut of your choice)

candied orange zest (please see below)



Preheat oven to 325 degrees Fahrenheit.

Place the walnuts on a baking sheet and place in the preheated oven for 10 minutes to toast. Cool and then coarsely chop.

Grease a 12 cup traditional Bundt pan very well with butter and then coat with flour.

Place the butter, granulated sugar and orange zest in the bowl of an electric stand mixer and cream until fluffy, about 3-4 minutes. 

Add eggs 1 at a time and mix until incorporated.  Occasionally scrap the sides of the bowl to make sure all ingredients are combined.

Add the orange juice and vanilla extract and mix to combine.

Sift the flour, baking soda and salt together.

With the mixer on low add 1/3 of the flour mixture and mix only until the flour is incorporated.  Next add 1/2 of sour cream and mix until it is combined, then add another third of the four, the remainder of the sour cream and the remainder of the flour beating after each addition.

Place 1/2 of the batter into the prepared pan and smooth the top.

Make the filling:  In a medium bowl combine the brown sugar, cinnamon, chopped walnuts and ginger.

Sprinkle the filling onto the batter in the pan and cover with the remaining batter.

Bake the cake for 55-65 minutes (depending on your oven) or until a tooth pick inserted in the center comes out with barely any crumbs.

Let the cake cool in the pan for 5-10 minutes, and then turn it out of the pan onto a wire rack.

While the cake is baking make the glaze.  In a bowl beat together the cream cheese, sugar, vanilla bean paste and enough of the milk to make a glaze you can pour over the cake. Pour the glaze on the cooled cake.  Decorate with walnuts and orange zest.

Candied Orange Zest:

 2-3 Oranges

1 Cup of Sugar

 I like to use a zester to make really thin strips, but you can make them bigger if you like.

 Using a citrus zester or vegetable peeler, shred long strips of orange peel.

Place strips in a medium saucepan and cover with cold water, and bring to a boil over medium heat.

Drain the peel and repeat two more times with fresh water.

Place sugar in a clean saucepan with 1 1/2 cups water; stir to combine. Bring to a boil over medium heat, stirring occasionally, until sugar has dissolved, about 3 minutes. Add the citrus strips to the boiling syrup; reduce heat, and simmer until strips are translucent, about 15-20 minutes. Remove from heat; let strips cool in syrup, at least 1 hour. Remove from syrup. At this point you can dredge in some granulated sugar and let dry on a rack or skip the sugar and just let them dry.