The Sunshine Surprise: My Love Affair with Orange Pudding Cake

There are some desserts that whisper stories of childhood, that conjure the warmth of a sun-drenched kitchen, and the Orange Pudding Cake is one of those for me. I remember the first time I encountered this enchanting creation; it was at a community bake sale, and I was instantly drawn to its humble appearance, promising something far more profound than its simple exterior suggested. The magic, I soon discovered, lay in its duality – a tender, moist cake crowned with a luscious, pudding-like sauce that miraculously formed itself at the bottom during baking. It was a revelation, a testament to the alchemy of simple ingredients transforming into something truly extraordinary, and it’s been a cherished recipe in my repertoire ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 9
• Yield: 1 (9×9 inch) baking pan
• Dietary Type: Lower Fat

Ingredients

This cake, a delightful departure from heavier desserts, relies on a clever combination of flours and a minimal amount of fat to achieve its signature texture.

• 2⁄3 cup white flour
• 2⁄3 cup whole wheat flour (or use all white flour for a lighter texture)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1⁄2 cup skim milk, plus 2 tablespoons skim milk
• 1⁄4 cup packed brown sugar
• 1⁄4 cup molasses
• 2 tablespoons canola oil (or other neutral vegetable oil)
• 1 1⁄2 cups boiling water
• 6 tablespoons frozen orange juice concentrate, thawed
• 3 tablespoons packed brown sugar

Equipment Needed

For this straightforward yet impactful dessert, you’ll primarily need:

• A 9×9 inch baking pan (ungreased)
• A small bowl
• A whisk or fork for mixing
• An oven
• A cooling rack (optional, for serving)

Instructions

The beauty of this Orange Pudding Cake lies in its remarkably simple assembly. You’ll be amazed at how the ingredients come together to create something so special.

1. Begin by preheating your oven to 350°F (175°C).
2. In an ungreased 9×9 inch baking pan, combine the 2⁄3 cup white flour, 2⁄3 cup whole wheat flour (if using), 1 tablespoon baking powder, and 1 teaspoon cinnamon. Whisk these dry ingredients together right in the pan until they are well incorporated. This method is not only efficient but also ensures a more even distribution of the leavening agent.
3. In a separate small bowl, whisk together the 1⁄2 cup skim milk, 1⁄4 cup packed brown sugar, 1⁄4 cup molasses, and 2 tablespoons canola oil. Ensure the brown sugar is fully dissolved into the wet ingredients.
4. Pour the wet mixture into the baking pan containing the dry ingredients. Stir with a whisk or fork until the batter is smooth. Don’t overmix; just ensure there are no dry pockets of flour.
5. Once the batter is smooth, carefully spread it out evenly in the baking pan.
6. In the same small bowl you used for the wet ingredients (no need to wash it!), combine the 1 1⁄2 cups boiling water, 6 tablespoons thawed frozen orange juice concentrate, and 3 tablespoons packed brown sugar. Stir until the brown sugar is completely dissolved and the mixture is homogenous. The boiling water helps to create the pudding layer.
7. Carefully and slowly pour this hot liquid mixture evenly over the batter in the baking pan. You will notice the liquid sits on top. This is exactly what you want; the magic of the pudding sauce will happen in the oven.
8. Place the baking pan in the preheated oven and bake for 40 minutes. Resist the urge to open the oven door too early, as this can disrupt the pudding formation.
9. Once the 40 minutes of baking are complete, remove the pan from the oven.
10. Allow the cake to stand for 10-15 minutes before serving. This resting period is crucial for the pudding sauce to fully set and for the cake to settle.
11. The Orange Pudding Cake is best served hot, allowing the warmth to enhance the citrus aroma and the luscious texture of the pudding.
12. If you happen to have any leftovers (which is unlikely once people try it!), they can be easily warmed up in the microwave to enjoy that delightful hot pudding once more.

Expert Tips & Tricks

Achieving the perfect Orange Pudding Cake is all about a few subtle techniques that elevate this simple dessert.

• The Power of the Pan: Mixing the dry ingredients directly in the ungreased 9×9 inch baking pan is a clever shortcut that minimizes dishes. Just ensure you get a good distribution of the flour, baking powder, and cinnamon to avoid pockets of raw flour.
• Gentle Pouring is Key: When you add the hot liquid mixture over the batter, pour it slowly and evenly. This allows the liquid to settle and create the distinct pudding layer without disturbing the cake batter too much.
• Don’t Skip the Rest: That 10-15 minute standing time after baking is non-negotiable. It’s during this period that the magic truly happens, allowing the lower pudding layer to thicken and the cake to firm up slightly.
• Orange Zest for an Extra Kick: For an even more intense citrus flavor, consider adding the zest of one small orange to the dry ingredients. This subtle addition can really boost the orange aroma and taste.
• Uniformity is Your Friend: Ensure your frozen orange juice concentrate is fully thawed. This will prevent any icy pockets in your pudding sauce and ensure a smooth, consistent flavor.

Serving & Storage Suggestions

This cake is a star all on its own, but a little attention to serving can make it even more delightful.

Serving:
The Orange Pudding Cake is at its absolute best when served warm, straight from its resting period. The top will be a tender, moist cake, while the bottom will reveal a rich, spoonable citrus pudding. It requires no additional adornment, but if you wish, a light dusting of powdered sugar or a dollop of unsweetened whipped cream can be lovely. It’s a perfect dessert for a casual weeknight treat or an impressive finish to a family meal.

Storage:
Any leftovers can be stored at room temperature for up to 2 days, especially if the climate is cool. For longer storage, cover the pan tightly with plastic wrap and then foil and refrigerate for up to 4 days. To reheat, microwave individual servings for 30-60 seconds, or until warmed through. The pudding layer will re-liquefy beautifully.

Nutritional Information

This Orange Pudding Cake offers a lighter approach to dessert, with reduced fat content.

Nutrient	Amount per Serving	% Daily Value
Calories	185.3 kcal	–
Total Fat	3.5 g	5%
Saturated Fat	0.3 g	1%
Cholesterol	0.3 mg	0%
Sodium	140.5 mg	5%
Total Carbohydrate	36.8 g	12%
Dietary Fiber	1.6 g	6%
Sugars	19.8 g	79%
Protein	3.1 g	6%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore some delightful variations.

• Lemon Sunshine: Swap the orange juice concentrate for lemon juice concentrate for a bright, zesty twist. You could even add a tablespoon of lemon zest to the dry ingredients.
• Spiced Orange Dream: Enhance the warming spice notes by adding an additional 1⁄4 teaspoon of ground ginger or allspice to the dry ingredients along with the cinnamon.
• Molasses Swap: If you’re not a fan of molasses, you can substitute it with an equal amount of dark corn syrup or even an additional 2 tablespoons of brown sugar, though the molasses does contribute a unique depth of flavor.
• Milk Matters: While skim milk is used for a lower-fat option, you could experiment with other milk alternatives like almond milk or soy milk if you have dietary restrictions or preferences, keeping in mind that this might slightly alter the texture.

FAQs

Q: What makes the pudding layer form on the bottom?
A: The magic happens when the hot liquid mixture, containing flour and sugar, is poured over the batter. During baking, the heat activates the starch in the flour, causing it to thicken and create a luscious pudding-like sauce at the bottom of the pan.

Q: Can I use a different size baking pan?
A: This recipe is specifically designed for a 9×9 inch baking pan. Using a different size could alter the baking time and the thickness of the cake and pudding layers, so it’s best to stick to the recommended size for optimal results.

Q: Why is the pan ungreased?
A: The ungreased pan allows the cake and pudding layers to cling to the sides and bottom of the pan as they bake, which is essential for the distinct layering and texture of this dessert.

Q: How important is the “boiling water” step?
A: The boiling water is crucial for activating the starches and sugars effectively, ensuring the pudding sauce forms correctly. Using cold water would likely result in an uncooked batter at the bottom.

Q: Can I make this gluten-free?
A: While this recipe is not inherently gluten-free, you could attempt to substitute the white flour and whole wheat flour with a good quality gluten-free all-purpose flour blend. Results may vary, and you might need to adjust the liquid slightly.

A Sweet Ending

This Orange Pudding Cake is more than just a dessert; it’s an experience. It’s a testament to how simple ingredients, treated with a touch of culinary know-how, can yield such wonderfully satisfying results. I encourage you to try this recipe, to taste the sunshine and embrace the delightful surprise that awaits in every spoonful. Share it with loved ones, pair it with a steaming cup of Earl Grey tea or a crisp glass of white wine, and let the joy of this unique cake brighten your table. I can’t wait to hear about your own Orange Pudding Cake adventures!