Ginger Orange Swirl Cake

• Cooking spray
• 1 tablespoon all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup butter, softened
• 1 tablespoon grated orange rind
• 1 tablespoon orange juice concentrate
• 2 large eggs
• 9 ounces all-purpose flour (about 2 cups)
• 1 tablespoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) carton reduced-fat sour cream
• 1/4 cup packed light brown sugar
• 1/4 cup crystallized ginger, minced (about 1 ounce)
• 1/4 cup orange marmalade

1. Preheat oven to 325u0b0.
2. Coat an 11 x 7-inch baking dish with cooking spray; dust with 1 tablespoon flour.
3. Place granulated sugar, butter, and orange rind in a large bowl; beat with a mixer at medium speed until well blended. Add orange juice concentrate and eggs, 1 at a time, beating well after each addition.
4. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt), stirring with a whisk. Beating with a mixer at low speed, add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat just until blended.
5. Combine 3 tablespoons batter, brown sugar, crystallized ginger, and orange marmalade in a small bowl.
6. Spoon remaining batter into prepared dish. Dollop marmalade mixture over batter; swirl batters together using the tip of a knife.
7. Bake at 325u0b0 for 38 minutes or until lightly browned. Cool completely on a wire rack.

cooking spray, flour, sugar, butter, orange rind, orange juice concentrate, eggs, flour, ground ginger, baking powder, baking soda, salt, sour cream, brown sugar, crystallized ginger, orange marmalade

Taken from www.myrecipes.com/recipe/ginger-orange-swirl-cake (may not work)