1/2 cup firmly packed brown sugar
1/3 cup sour cream
1/3 cup orange juice
1/4 cup honey
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2/3 cup sour cream
1 tablespoon sugar
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
Heat oven to 325°F. Grease 9-inch round cake pan; set aside.
Combine brown sugar, butter, 1/3 cup sour cream, 1/3 cup orange juice, honey and egg whites in bowl. Beat at low speed, scraping bowl often, until well mixed. Continue beating, gradually adding all remaining cake ingredients, until well mixed.
Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
Combine all orange cream ingredients in bowl.
Serve cake warm or cool with dollop of orange cream.
- To make ahead, prepare cake as directed above. Cool completely; cut into wedges. Wrap individual wedges in plastic food wrap; place in freezer bag. Freeze until needed. Let thaw 30 minutes at room temperature. Prepare Orange Cream as directed above.
- Top each serving with sweetened whipped cream. Beat 1/2 cup whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Beat in 2 teaspoons powdered sugar. Dollop whipped cream onto each serving. Sprinkle with ground cinnamon.
- Another serving suggestion is to top each wedge of cake with scoop of vanilla ice cream. Drizzle ice cream with a small amount of honey or caramel sauce.