Ruth Reichl’s Orange Souffle Coffee Cake Ingredients Unsalted butter, for greasing pan 1½ cups granulated sugar 4 large eggs at room temperature 0.5 cup canola/vegetable/olive/etc oil 2 Tbsp grated orange zest 0.5 cup fresh orange juice (from 2 oranges), divided 2 cups cake flour 1.75 tsp. Baking powder 1tsp, kosher salt 1 tsp vanilla extract CHOCOLATE GLAZE 0.75cup powdered sugar 0.75cup unsweetened cocoa 3 Tbsp. unsalted butter, melted 1tsp. vanilla extract 4tsp instant espresso powder (optional) 0.5tsp. kosher salt 3 Tbsp fresh orange juice, divided Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional) 1. Make the cake: Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan, set aside Beat sugar and eggs in a stand maer fitted with the whisk attachment on medium nigh speed until thick and fluffy. about 5 minutes. With mixer running, slowly drizzle in oil. Add orange zest Beat on medium-high speed for 2 minutes. 2. Whisk together flour, baking powder and salt in a medium bowl. Reduce mi speed to low, gradually add flour met to egg mixture, stopping to scrape dow sides of bowl as needed Fold in vanilla and orange juice with a rubber spatula until batter is smooth. 3. Pour batter into prepared pan bake in preheated oven until a wooden pick inserted in center of cake comes out clean 35 to 40 minutes. Let cake cool on wire rack for 10 minutes. Invert cake onts wire rack, cool completely, about 2 hours 4. Make the glaze: Whisk together powdered sugar, cocoa, butter, vanilla, espresso powder (if using), salt. and 2 tablespoons orange juice in a medium bowl until smooth. Whisk in remaining 1 tablespoon orange juice, 1 teaspoon at time, until desired consistency is reachee Spoon glaze evenly over cake, let stand minutes. Garnish with pomegranate anl dried orange slices, and citrus leaves, it desired. -RUTH REICHL FOOD WINE NOVEMBER 2024 Typos above are from Lens, below are mine. Dried oranges (or any citrus) Slice fruit as thinly as you can while keeping the rounds. Approx. 1-2mm Blot fruit dry with paper towels Lay slices in a single layer on parchment lined baking sheet Place in 200f (90c) oven for 2-4 hours, flipping and rotating the slices every 30 minutes or so. Remove slices when they look done.