Karen gives up her secret Orange Cake recipe for curing your midnight munchies.

My love of coffee started with a coffee-flavored fribble around the age of five and my love for orange cake started with a nibble...
— Karen Paul


1⁄2 lb unsalted butter

2 cups sugar, divided

4 extra-large eggs

1⁄3 cup grated orange zest

3 cups all-purpose flour

1⁄2 tsp baking powder

1⁄2 tsp baking soda

1 tsp kosher salt

1⁄4 cup freshly squeezed orange juice

3⁄4 cup buttermilk

1 tsp pure vanilla extract


Preheat oven to 350°.

Butter and flour 2 loaf pans.

Cream butter and 2 cups of sugar in a bowl.

Mix in eggs, one at a time; add zest.

Sift flour, baking powder, baking soda and salt together.

In another bowl mix 1/4 cup orange juice, buttermilk and vanilla.

Add flour and buttermilk mixture aternately to the batter, beginning and ending with flour.

Divide between 2 pans and smooth the tops.

Bake for 45 minutes or until tester comes out clean.

Cool for 10 minutes and dust with powdered sugar before serving.
P.S. If you love poppy seeds too, feel free to add in 1/4 cup to my recipe. 

Jay Solomon