Dessert: Orange-Scented Buttermilk Cake Loaves Recipe | Myrecipes

The solution to baking for 20 is to stick with easy desserts like this moist buttermilk cake, which can be made a day in advance.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Orange-Scented Buttermilk Cake Loaves Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 1/4 cups cake flour, sifted, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, softened
2 cups granulated sugar
1 1/2 teaspoons orange zest, finely grated
4 (large) eggs, at room temperature
1/2 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups buttermilk, at room temperature
Confectioners' sugar, for dusting

Instructions

Preheat the oven to 350 °. Spray three 8-by-4-inch loaf pans (disposable are fine) with vegetable oil cooking spray, dust with flour and arrange them on a baking sheet.
In a medium bowl, whisk the cake flour with the baking powder, baking soda, salt and cinnamon. In the bowl of a stand mixer fitted with the paddle, beat the butter with the sugar and orange zest at medium-high speed until fluffy, about 4 minutes. Add the eggs one at a time, beating well between additions and scraping down the side of the bowl. Beat in the sour cream and vanilla. At low speed, beat in the dry ingredients in 3 additions, alternating with the buttermilk and beginning and ending with the dry ingredients; gently fold just until blended.
Scrape the batter into the prepared pans and smooth the tops; gently tap once to release any air. Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.
Transfer the loaves to a rack for 20 minutes, then turn them out onto the rack and set them right side up to cool. Dust with confectioners' sugar, slice and serve.