A Quick And Simple Orange Flavored Loaf Cake.
I’ll be the first to admit that baking is NOT one of my strong points, but I’m slowly getting the hang of this and I’m quite confident that I’ll perfect it pretty soon. I’m still to figure out why my cakes tend to split in the middle (top) when baked – maybe one of my readers can help with this? This recipe is pretty straight forward so I won’t go into much detail as with other recipes I post.But I still have a few pics to help you along the way.
Though I can’t recall, I was told by my mom that when I was younger I had a special craving for pound cake. However I do still remember the cake I would get every time someone from the islands came up for a visit, that my mom would send especially for me. I’m sure they broke all sorts of customs rules.
You’ll Need…
2 eggs
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon of fresh orange zest
1/2 cup of yogurt
1/2 cup fresh orange juice
1/2 cup of oil or butter
1 1/4 cup of sugar
2 cups of flour
Start by setting your oven to preheat at 375F. Then cream the butter, sugar, and vanilla together until light; beat the eggs and add to mixture. Then add the orange zest, juice, salt and yogurt. Finally add the baking powder and sift in the flour and mix thoroughly. I used a whisk, but if you prefer you can use a hand mixer or a food processor? Try to get it to a smooth batter.
All I did next was to spray some cooking (non stick) spray into the loaf pan that I was using and poured in the batter. If you don’t have non stick spray (and some people hate using that) grease and dust with flour to ensure that the cake is easy to remove once baked.
Now you oven should be up to the desired temperature. Bake on the middle rack for about 45 minutes or until you can stick a toothpick into it and get it out without any residue.
Enjoy… (allow to cool before slicing)
Don’t forget, if you know why my cake splits at the top, please do leave me a comment below. And don’t forget to enter this months contest, for the free magazine draw.
I’ve tried your original cake recipe. Other times I’ve substituted yogurt for sour cream and also buttermilk. Each time the result was delicious. Even though I’ve lowered the temperature to 350 degrees for 50 minutes, the cake still split at the top. Nevertheless, this cake is very delicious. I’ve finally found a pound cake recipe that I love and cannot get enough of. Thank you.
According to Mary Berry, of Great British Bake Off fame, cakes crack when the oven temperature is too high (or, similarly, when the pan is placed on an incorrect rack. … A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts.
adding another pan, filled only with water, to the oven along with your cake.
will steam and cause the cake to cook more evenly.
If your quick breads are cracking (…and aren’t they always?), you can create a shallow furrow in the batter with a spoon before sending the loaf into the oven.
Try using parchment paper on sides and grease bottom a little heavier
Try googling why that happens, I found some good reasons
I have two friends who does not like fruit cake, I will bake this for Christmas, I’m quite sure, they will love this.
A great way of boosting the citrus flavour in a cake is to pulse the zest with the sugar about five times before using in the recipe. Releases the citrus oils and intensifies the flavour. Keep the great recipes coaming Chris. Love them.
Hi Chris, pound cakes and loaf cake always split, u didn’t do anything wrong.
To make the care more appetizing, dust the top with some icing sugar and chopped pecans.
The reasons why the cake split in the middle are (1). Maybe you mixed the batter for too long.(2) Flour has too much gluten which traps air causing it to split (3) Using the incorrect flour could be another reason. It is better to use flour for baking or one that has less protein
if you put Too much baking powder in the cake makes it burst or crack in the centre.
It appears you did everything right! All pound cakes split. It is a natural way for steam to escape. If you were to make bread (try easy no-knead), you must slash
an x for steam to escape at the top. Splitting could also
be caused by to many ingredients but I don’t see that here. Add a glaze if you want.
Hi I think you should use less flour.You have very good recipes I tried many of them.Thank you christ.
Hi Chris
This sounds and looks delicious, I’ll definately try it. I bake lots but it’s hard to know why it’s cracking. I’m assuming the oven wasn’t too hot? Was it up to high in the oven? Cracking usually happens if the top bakes too fast. The only other thing I can think of is if you opened the oven door too soon to check it?
Glad you’re enjoying baking!
Auds
Very nice recipe! Can this recipe be doubled? as this recipe makes a small cake .
I always thought that pound cakes are supposed to split on top. Someone suggested that to make the split look professional draw a line down the center with a little butter (I guess using a buttered pastry brush). Someone else suggested that drawing a straight line with a knife would make the crack look nice. I think it doesn’t matter if it tastes good. But if you don’t like the looks, you can always put a quick butter or cream cheese frosting on top.
Loaf cakes always split on top. It’s not something you’re doing, it’s just a law of the “loaf cake universe.”
I made the cake boy how I love simple but dynamite recipes.i do not know if I ever missed a recipe for ginger beer.
There could be a number of factors as to why the cake splits.
1. Cake should be placed in the center of an oven rack
2. Oven temperature – an oven that is too hot can cause a cake to crack
3. Ingredients (egg, milk, butter) should be at room temperature before mixing
4. Over-mixed batter can result in a cracked cake
5. A batter with too many liquid ingredients is more likely to create a cracked cake. Make sure liquids are proportional to dry ingredients before baking.
Sumbody pls tell me what is lemon zest.
Lemon zest is the grated skin of a lemon.I have always heard try to avoid grating the white part because it’s bitter.
Pound cake is a favorite! If you want to learn about the ins and outs of cake baking, get a copy of The Cake Bible by Rose Levy Birenbaum. Once I studied that book and made the recipes there were few mysteries left to baking. She has a website too.
One thing I learned was that cake pans should be bright and shiny; do not use steel ones because they throw heat away from the pan. Dark ones make dark cakes.
And an old cook book I have says too much flour causes splitting.
Someone mentioned getting an oven thermometer and that is a great idea. After baking perfect cakes for years, suddenly none of them were coming out right. I went to Rose’s site and asked what could cause the same recipe to fail that I’d been using for years? Oven thermometer. Found out my oven had become 25 degrees off.
I love this site and have recommended it to my foodie friends.
I just read your advise to Chris and I can use this good one too. Thank you very much.
Hi Chris–Happy Holidays to you and yours. All the best! http://www.ehow.com and type in cake splits on top. Good info. I learned a lot today. One Love
Your loaf cake splits at the top because that’s simply what loaf cakes do. Look at the entenmanns loaf cakes at the store. It has to do with the way air escapes from the batter. I even had a culinary teacher tell me once that your loaf cake was perfect if it had the split at the top lol
Hi Chris the reason for the crack is the temp of 375, that is too high for cakes particularly as your pan is a bit dark. The next time you make this try putting your oven on 325, you will see a difference. You can reduce your bp to 2 tsp also.
Hi Chris. It could be for a number of reasons. Sometimes when you fill the pan too much it would get like that or if you use too much flour or baking powder or when the oven is too hot.
Yesterday I tried this cake, it was yummy. made three time this amount gave 2 away each of the person told me it's finish by this morning, I have very little of the 1 I kept for myself. I did not have yogurt so I used Almond Milk and added loads of cinnamon and Nutmeg Yummy Lower the heat to 350 no splitting too… Thanks Chris Yummy!
My information Chris is that too much flour causes the top of cakes to split so maybe you can consider a touch less flour. Keep up the good work….
Hi – When I bake a cake before I put it in the oven I always tap the baking pan on the counter several times to release any air bubbles that need to come out. I don't know if it would prevent the crack, but it can prevent air bubbles (holes) in the baked cake. Along with the other posters, I usually get a crack as well, it varies in how much it peaks. Of course, you'd smooth the top with a large spoon before you tap it. I hope this helps.
So basically, if you bake in bread pans you get the split not in round cake tins.
Every time I make banana bread in the loaf tins it splits.
to much bakeing powder , heat and overbeating the mixture can cause splitting.
Chris, my niece s making this recipe to take to a party, and she asked me for some tips. I will pass my tips on to you:
1) keep an oven thermometer hanging off rack in oven, so you always have correct temp in oven.
2) put "spray Pam" or oil ONLY bottom of pan. If you put it on the sides of pan, it will not rise properly. Remember if you wish to use mini loaf pans one "loaf pan" equals 3 mini loaf pans. Use same oven temp, biut cut baking time by one third.
3) dust the "oiled " bottom with a little sugar instead of flour. This will caramelize a bit and look and taste much better.
4) do NOT over mix the batter. I think this is why your bread looks a little gooey and may be causing the crack on top.
5) use full fat yogurt (face it, not a skinny girls recipe) and it needs the fat.
6) to see if your loaf is properly baked you can gently touch (to indent) middle of loaf with one finger. If the indentation stays there, it it not done. If it pops right back in place, it is cooked through. OR insert a wooden skewer about 11/2 inch from side of pan. If skewer (toothpick) comes out clean, the loaf is properly baked. If it comes out with batter or wet chunks, the loaf is not done baking.
7) when you pull it from the oven, set it on a rack to cool. Run a small sharp knife around the top edge. When cool, pop it out of the pan, leave on rack to finish cooling. When fully cooled, pop it back in the pan, cover with seran, and it will slice perfectly the next day. ALWAYS BAKE ONE DAY AHEAD OF THE DAY YOU WANT TO SERVE IT!!!!
8) TMI? Then just try one of these adjustments to see what kind of difference it makes.
AND, never be afraid of cracks on top. They're beautiful 🙂
Hi Chris
What is the conversion from cups to grams or ozs .I live in UK so do not use cup measurements
PS – Hester again. I forgot to say in my post just now, that your cake has less fat in than a traditional cake, as does my banana cake. I think that might be why the top dries out and then cracks Your recipe sounds delish – must try it !
I make a banana cake that splits every time. I've tried everything (except getting into the oven with it).
I am beginning to think it is the fan blowing hot drying air over the top of the rising cake, so next time I'll make a cardborad sleeve out of a cereal packet and slip it over the tin, like a wall, when the cake is on the shelf.
Chris, I’ve been baking for 20 years.., I think the split in the middle is due to either : over-mixing the batter and or not beating the egg mixture until it’s well blended.. If you try this recipe again, let me know if my suggestions work..
We live part-time in Costa Rica and have wonderful orange trees in our yard. I am so anxious to try the recipe today – we love any type of "quick" bread recipes so this is most welcome. Thanks – glad I found you!!!
I actually like cakes and breads that have a split top. I think it gives them definition. And it certainly does not take away from the taste.
Chris, I mis-typed the amount of flour and baking powder sorry about that. The flour is1 3/4 cups and the baking powder is 2 3/4 tsp.
Chris, as you said anyone can leave a version of their recipe I'm leaving my own.
1/34 cups flour, 4 eggs, 2/34 tsp baking powder,1/2 lb butter, 3/4 lb sugar, 1 pot spoon of milk, 1/2 cup orange juice, zest from 1/2 an orange,1/2 tsp cinnamon, 1/2 tsp vanilla and 1/2 tsp nutmeg.
Preheat oven at 325 degrees. Cream butter and sugar until light and fluffy then add the eggs one at a time and beat a little. Now is the time to add the flour (sifted) and all the other ingredients and mix just to blend everything together don't over mix as it will toughen the cake. Pour into a greased cake pan, bake for 1/2 an hour to 40 minutes on the middle rack. I can assure you that this recipe if follow correctly the end result is perfect with no cracks whatsoever. Do enjoy!
Chris, I was just looking at your recipe and noticed that the baking powder is NOT too much but I think that the oven temperature is too high. I usually bake my pound cake at 325. Good luck my friend.
Hi Chris,
I'm not much of a baker myself but I think the solution to your problem is try using a little less baking powder, I never had that problem with any of my cakes. Think about it Chris, if you're making a simple thing like a Sada Roti and the baking powder is too much from the time the roti begins to swell it will burst. Whereas if the baking powder is too little your roti will not swell as it should or it won't even swell. Good luck my friend and God bless!
Chris,
As usual you have given us a great recipe. Donot worry about the crack that is part of what makes it so enticing. What I would like is a sweet bread recipe. Keep up this site.
Don't know if this might help but worth a try. Put a pan of hot water on the lower shelf and see if that works. Like others I don't think the crack hurts it one bit as long as it tastes good. They recommend the pan of hot water on lower shelf with cheesecake to keep it from cracking. Good luck.
Chris: I would not bother with the cake splitting. Also, if you used a larger pan as someone suggested, the cake will not rise. It is like forcing it to climb a high wall when the sides are tall. I don't think that there is a problem with the temperature for this particular cake because of its ingredients.
Chris,
If I remember my cookery teacher Miss Ferdie, the cake is splitting because it is rising too fast. So it could be one of many things. A pinch too much baking powder, your oven is not properly calibrated so you think it's 375 but it's really 385 or 400 degrees, put it on the bottom rack next time and on and on and on. I say slice the top off and frost the cake with orange flavored frosting. Cut the split part you sliced off into cubes, stuff it in a pretty glass and layer it with orange or ginger marmalade, and then pour fruit brandy and top and decorate with orange slices. Pat yourself on the back and call it a trifle.
I guess you can tell I went to one of them schools that prepared women to be housewife
CHRIS, Marie has been making loaf cakes for 50 years, think I already told you that she is the baker, I do the cooking. ALL of her loaf cakes spit! It is the nature of the beast, and she has tried all of the tricks that have been mentioned to cure the problem. None work, so don't worry about it, ALL loaf cakes split!! Looks really good, and here is a compliment from my better half! Doug, please keep that recipe! I will do it!! Said Marie.
Chris boy I loved this recipe, tried it and served to some guests along with the icecream and I was a hit. I am becoming a little Susy Homemaker (at 50) because of your recipies, Thank you, thank you very much. Keep them coming my brother
Heat is definitely the issue. Try placing a pan of water in the center of the bottom rack of your oven, leaving it there for the entire baking process. It slows the baking process but the results are worth it.
Love this cake! I used coconut oil for the oil, and when the cake cooled, I removed it from the pan and glazed it with a glaze made of orange juice, confectioner's sugar, and coconut. I garnished it with fresh orange slices. It was a big hit! Thanks for a great recipe.
Your cake cracks in the middle because the middle is the last to cook. If you think of you cake as a volcano, when it erupt it is pressure from the middle of the earth is pushing out. Anything that is cook is cook outside then inside; not the other way around. The batter can’t go to sides or down it has to come up. It doesn’t matter how much batter you have in the pan it is still going to have a peek if it cracks or not.
Your cake cracked because the temp…should be 350…..and you put to much batter in the pan…
hi according to reliable sources you over mixed or over heat or a little too much liquid.
hi Chris, don't worry about your cake splitting, just about every cake I ever make does the same and even seeing the cakes from professional chefs theirs do the same thing and I agree with sdfwe, what difference does it make, it looks good enough to eat to me,mmmmmmmmmmm:))))
i agree!!!!! besides, a pound cake is SUPPOSE to have a split- its not a pound cake without that split! 🙂 GOOD EATS!
My mom would love you for cake; it is her favourite kind and flavour.
Hi Chris …i always enjoy ur recipes u are doing a great job…..i saw your cake an i think your cake crack because the tin is too small because that is one reason cakes crack….. an looking at the photo of the mixture in the loaf tin it almost to the top , so maybe next time use bigger tins or put a little less mixture in tins.
thanks for the tip.
Cornbread… now there's something I've not had in several years. Confession – the best cornbread I've had (not home made) was at Disney in Orlando many years ago. thank you so much for the tips.
I would agree with Barb. I make a well in my batter when I make cakes also. The split is from the heat escaping from the bottom because the pan heats from the bottom up (wilton sells cake leveling strips if your interested lol). It's nothing to worry about unless you are making cakes that have to be iced then you would have to level them to keep the assemble cake from splitting. I think the crowns are attractive on cakes that are not iced. With southern-style cornbread (I'm American) you would let the cornbread sit for several mins to create a crown. Love the site!!!
hi im using this recipe for a school project and i was wondering if you can possibly give me some information about the culture of the bread like what country it's from and stuff like that.
To be quite honest I don't know it's origin, but I do know my grand mother who's 94 have been making this all her life and she learned from her mom I would think. My other grandmother who was 93 when she passed..also made the same.
Chris: The split in the top is just what I look forward to – reminiscent of my Grandmother's cake which I do not have a recipe for. I make the Bermuda Pound Cake which does not 'burst'. I believe the reason for the 'pop' is the additional 1/4 tsp of baking powder. I can't wait to try this one.
My dad said the same thing about the "split" as you did. He looks forward to that. care to share that Bermuda pound cake recipe?
enoy receiving the traditional food recipies. comfort food
Gita.. thanks for stopping by and commenting.
some times the oven is too hot or too cold
It doesn't matter unless it tastes good because it gonna get mashed up in your stomach anyways!
well said.. I guess?
My mom would make a well in the middle of the cake from end to end but a little deeper in the middle just before putting the cake in the oven.
Thanks for that tip. Funny enough I saw my daughter baking a cake today (one from a box) and she did something similar.
happy cooking
chris
your oven is to hot try 350 degrees and only put it to hot about 10 mins before you are actually ready to bake and also Gretha is right don't over beat your cake.
Thanks Donna.. I had a feeling heat was an issue as well.
happy cooking
chris
Avoid too much beating after you have added the flour .stir the flor n ne direction. let's hope it works.
Gretha
Gretha, thanks for the tip. I'm new to baking so there's much to lean.
Chris,
It's the nature of quick bread (split top). So don't worry too much about it. As long as it tastes good 🙂
Thanks for the reassurance Tuty.
I think it has something to do with the heat. try to put a piece of aluminiumfoil over the cakepan during the first 20 minutes or lower the temperature a bit.
it should help, but you might need to experiment a bit.
loove your site.
judith from suriname
Jude, thanks for the tip. I’ll have to give that a try. I really wish I had a convection oven.