Orange Brown~Sugar Glazed Cake with Strawberries & Whipped Cream
8 oz. (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
Zest of two oranges and 1 lemon
1/2 tsp. vanilla extract
3 cups unbleached Queen Guinevere Cake Flour
2 1/2 tsp. baking soda
3/4 tsp. salt
1/3 cup fresh orange juice (from zested oranges)
1/2 cup milk
1/4 cup fresh orange juice
1/4 cup firmly packed brown sugar
1 T orange marmalade
Preheat oven to 350F-degrees. Brush a 9-inch Springform pan with melted butter and line the bottom with parchment paper, brush the paper with the butter again.
In a stand mixer, using the paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the sides with a rubber spatula and beat once more. Add the zests of the oranges and lemon and the vanilla extract; mix on medium to combine.
Add the dry ingredients alternately with the orange juice/milk. Once the dry ingredients are well combined, mix on medium for one minute more. Spread the batter into the prepared pan.
Poke holes all over the cake with a toothpick in 3/4-inch intervals. Combine the juice, sugar and marmalade in a small saucepan over medium heat. Bring to a simmer, lower the heat and whisk often until syrupy, about 10 minutes. Brush the glaze onto the cake, allowing some to drip down the sides.
Slice strawberries while the cake is in the oven and sprinkle with granulated sugar. This will help macerate the strawberries and provide some juice. To serve, whipped some heavy cream (about 1 cup) and 3 T confectioners' sugar together. Slice a wedge of cake and spoon some strawberries on it. Add a dollop of whipped cream and watch the eyes of your family light up! Mine did...Enjoy!