Ingredients for Ebinger's Bakery Orange Cappuccino Pudding Cake
- All Purpose Flour
- Brown Sugar
- Baking Powder
- Orange Zest
- Orange Juice
- Vegetable Oil
- Egg
- Vanilla Extract
- Semi Sweet Chocolate Chips
- Granulated Sugar
- Instant Coffee Powder
- Cocoa
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How to Make Ebinger's Bakery Orange Cappuccino Pudding Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan.
- In a separate bowl, whisk together the heavy cream and powdered sugar until soft peaks form. Spoon dollops of the whipped cream over the batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before dusting with powdered sugar and garnishing with orange zest (optional).
- Slice and serve. Enjoy a taste of Brooklyn history!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
104g
Fat
5g
Carbs
12g
