Ginger Orange Swirl Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 8 ounce carton cream sour reduced-fat
• 1 ounce crystallized ginger minced
• 2 large eggs 
• 1 tablespoon flour all-purpose
• 2 cups flour all-purpose
• 0.8 cup granulated sugar 
• 1 tablespoon ground ginger 
• 0.3 cup brown sugar light packed
• 1 tablespoon orange juice concentrate 
• 0.3 cup orange marmalade 
• 1 tablespoon orange rind grated
• 0.5 teaspoon salt 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 32
2. Coat an 11 x 7inch 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.
4. Add orange juice concentrate and eggs, 1 at a time, beating well after each addition.
5. Weigh or lightly spoon 9 ounces flour (about 2 cups) into dry measuring cups; level with a knife.
6. 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.
7. Combine 3 tablespoons batter, brown sugar, crystallized ginger, and orange marmalade in a small bowl.
8. Spoon remaining batter into prepared dish. Dollop marmalade mixture over batter; swirl batters together using the tip of a knife.
9. Bake at 325 for 38 minutes or until lightly browned. Cool completely on a wire rack.