Orange-Pineapple Muffin Cake

Makes 12 servings

Recipe from Nancy Labrie via Pillsbury Bake-Off Contest

Husband-Tested in Alice’s Kitchen

This cake was a big hit with the husband and the fellas in the band.  I served it at rehearsal along with hot coffee.  It’s perfectly moist with just a hint of orange and pineapple.  If you don’t wish to bother with making a glaze, you could dust the cake with a bit of powdered sugar.  I will definitely make this delicious cake again.  I like the fact that it’s made with some whole-wheat flour and not so much sugar.

Cake

1 ½ cup all-purpose flour

1 cup whole-wheat flour (I used whole-wheat pastry flour.)

1/3 cup tightly packed brown sugar (I used Sucanat.)

3 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon kosher salt

1 (8 ½ oz.) can crushed pineapple, drained

½ cup fresh orange juice

1/3 cup unsalted butter, melted

1 teaspoon freshly grated orange zest

1 large egg, slightly beaten

Glaze

½ cup powdered sugar

½ teaspoon freshly grated orange zest

1-2 Tablespoons fresh orange juice

Heat oven to 400F.  Grease bottom only of a 9-inch springform pan or 9-inch round cake pan.  (I used a parchment round at the bottom of a springform pan and then sprayed it with cooking spray.)

In a large bowl, combine the flour, whole-wheat flour, brown sugar, baking powder, baking soda, and salt; mix well.  In a medium bowl, combine all remaining cake ingredients; blend well.  Add the wet ingredients to the dry ingredients all at once; stir just enough until the dry ingredients are moistened.  Spread dough (It will be quite thick.) in the prepared pan. 

Bake at 400F for 22-27 minutes or until light golden brown and a toothpick inserted in center comes out clean.  Cool 1 minute; remove from pan. 

In a small bowl, combine all glaze ingredients, adding just enough orange juice for the desired drizzling consistency.  Drizzle over warm cake. 

Nutritional Information for 1 of 12 Servings: 200 calories; 4 g protein; 34 g carbs; 6 g fat; 230 mg sodium