Easy Creamsicle Tea Cake 02/26/2010
 Well, it’s another blizzardy, blustery day here in NYC. The streets are covered in a wonderful mixture of black ice and mush, and my warm apartment has never looked better. It’s days like these that I contemplate dropping everything and hopping a plane to the Florida Keys. Sweet air, sunshine, and oh, those juicy Florida oranges… which reminds me, I have one gigantic, lonely orange sitting on my counter. And some sugar. And some flour. Maybe if I can’t go to Florida, Florida can come to me… in cake-form... I adapted this recipe from an orange pound cake I found on My Wooden Spoon. I veganized it (minus the egg) and added a touch of vanilla for a more complex flavor. When it bakes up, it smells just like an orange creamsicle! About the egg: I would have used two eggs, but I only had one left and you couldn’t pay me to go outside right now. So, I substituted the 2nd egg for ¼ cup unsweetened applesauce. If you ask me, it added a little somethin’ somethin’. If you’d like to totally veganize this recipe, simply replace both eggs for applesauce (1/4 cup applesauce = 1 large egg) Ingredients: ½ cup Earth Balance Buttery Spread (or 1 unsalted stick of butter) 1 1/2 cups raw sugar 1 large egg ¼ cup unsweetened applesauce 1 1/2 cups unbleached flour 1 tsp baking powder 1/4 tsp salt 1 ½ tsp vanilla extract 6 tbsp orange juice (1/4 cup if freshly squeezed) 1/4 cup unsweetened rice milk (or whatever else you have) Zest of 1 orange Directions: 1. Preheat oven to 325º F 2. Cream room-temperature butter and sugar. Add egg and applesauce and mix well.  3. In another bowl, mix flour, baking powder and salt.  4. Combine orange juice, milk, vanilla and orange zest in a measuring cup.  This orange is darker in color because it's in the blood-orange family 5. Gradually add orange juice mixture and butter mixture into dry ingredients until light and creamy.  6. Pour batter into 9 x 5 greased loaf pan and bake for 45 minutes or until center comes out clean with toothpick.  7. If you have self-restraint, wait until cooled and remove cake from pan. If you are me, ravenously tear off a piping hot piece and enjoy immediately. This cake is moist, fluffy and super fragrant. I couldn’t believe an almost-vegan cake could taste this good. The citrus flavor came through beautifully, and the smooth vanilla complemented the orange’s tartness. I enjoyed it with a tall cup of tea, hence the name “Tea Cake.” Sunshine State, I know you’re not going anywhere. For now, I’ll sit back, turn up the heat, watch the flurries dance past my window, and shove my face with cake. Comments02/26/2010 4:24pm
I am not a vegetarian but to each his own and I LOVE this recipe and your blog. Looking at your posts i guess i could go without meat because alot of the stuff I love and would eat over and over again! I have a food blog to and I would love for you to just come and stop by! I am doing a Lisa Lenoard jewrely giveaway this week as well so come and enter! Have a great weekend! Arlene NJ 02/26/2010 4:36pm
This cake sounds absolutely delicious! I can't wait to try this recipe, but I just might have to add a scoop of vanilla bean ice cream on top. Keep writing, Savvy. Your blog is fantastic. Hey, 02/27/2010 1:15pm
Dean- As it turns out, I realized I was a Weebly.com featured site that day. So out of all the visitors throughout the day, I got a few whacky ones. 03/01/2010 1:30am
What a gorgeous blood orange! Such a rare treat...this cake looks gorgeous, even though (a) I've never had a creamsicle before - we don't get them in New Zealand and (b) I'd definitely be using butter in this. Will have to try it next time I feel like sitting down with a cup of tea and a piece of cake :) 02/14/2011 10:43pm
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