ORANGE SWIRL-SOUR CREAM POUND CAKE

Orange Swirl-Sour Cream Pound Cake image

Swirl some sweetness into your favorite with this delectable recipe for Orange Swirl-Sour Cream Pound Cake that packs a little bit of wow in each rich bite.

Provided by My Food and Family

Categories Dairy

Time 2h30m

Yield 18 servings

Number Of Ingredients 9

Ingredients

1 large navel orange
3 cups flour
1/4 tsp. baking soda
1 cup butter, softened
3 cups granulated sugar
6 eggs
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1/2 cup powdered sugar

Steps:

Heat oven to 325ºF.
Grate zest from orange; mix with flour and baking soda until blended. Set aside. Remove white membrane from orange over small bowl to catch juices. Separate orange into sections; cut in half. Place oranges in bowl. Refrigerate until ready to use.
Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Beat in flour mixture alternately with sour cream.
Pour 2 cups batter into medium bowl. Add dry gelatin mix; stir until blended. Pour half the remaining (plain) batter into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Top alternately with spoonfuls of orange batter and remaining (plain) batter; swirl gently with knife.
Bake 1 hour 15 min. or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
Drain oranges, reserving juice from bowl. Mix powdered sugar and 1 Tbsp. of the reserved juice. (If needed, add remaining juice, 1/4 tsp. at a time, until glaze is of desired drizzling consistency.) Drizzle glaze over cake. Let stand until firm. Garnish plate with orange pieces just before serving.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.6635 g, Sugar 0 g, Protein 5 g