Orange-Scented Olive Oil Cake
Active Time: 30 minutes
Total Time: 1 hour 10 minutes • Serves: 12
Schnucks nonstick cooking spray
1-1/2 cups King Arthur® all-purpose flour plus 2 tablespoons for dusting
1-1/2 teaspoons baking powder
1 teaspoon McCormick® ground cinnamon
1/2 teaspoon salt
1/4 teaspoon Schnucks ground nutmeg
3/4 cup Crisco® extra virgin olive oil
2 Schnucks large eggs, at room temperature
3/4 cup Schnucks granulated sugar
C&H® powdered sugar for dusting
1. Preheat oven to 350°F. Spray 9-inch round cake pan with cooking spray; lightly dust bottom and sides of pan with flour. From oranges, grate 2 tablespoons peel and squeeze 1/2 cup juice.
2. In medium bowl, stir flour, baking powder, cinnamon, salt and nutmeg. In small bowl, combine oil and orange juice.
3. In second medium bowl, beat eggs, sugar and orange peel on medium speed 3 minutes or until pale and thickened, scraping bowl occasionally with rubber spatula. Reduce speed to low and alternately add flour mixture and oil mixture; beat 1 additional minute or until blended.
4. Pour batter into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted in center comes out with a few crumbs. Cool completely in pan on wire rack. Run small knife around edge of pan to loosen; remove cake from pan. Dust top of cake with powdered sugar just before serving.
Each serving: about 242 calories, 14 g total fat (2 g saturated), 31 mg cholesterol, 170 mg sodium, 26 g carbohydrate, 1 g fiber, 13 g sugars, 3 g protein
Cake can be made in advance, as it tastes just as good after it sits.