Whole-Orange Snack Cake

1. Prep the Pan and Preheat Oven

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Butter an 8-inch square baking pan and line it with parchment paper, letting it overhang for easy removal later. Butter the parchment as well.

2. Blend Orange and Milk

Cut the navel orange into chunks, removing any seeds. Blend the chunks with the whole milk in a blender until smooth to create about 1 cup of puree.

3. Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.

4. Cream Butter and Sugar

In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer until light and fluffy.

5. Add Eggs

Add the eggs to the butter and sugar mixture one at a time, ensuring each is fully incorporated before adding the next.

6. Combine Wet and Dry Mixtures

Alternately add half of the dry flour mixture and the orange puree to the creamed butter and sugar, starting and ending with the flour mixture.

7. Bake the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Cool and Make Glaze

Let the cake cool in the pan on a rack for 20 minutes. Then lift it out using the parchment overhang and let it cool completely. Whisk together the confectioners' sugar, orange zest, and orange juice to make the glaze, adjusting the juice for desired consistency.

9. Glaze and Serve

Once the cake is cool, spread the glaze over the top. Let it set before slicing and serving the cake.