Golden Orange Crunch Cake Recipe
Ingredients
| 1 1/2 Cups very finely chopped walnuts, unblanched almonds, or filberts | ||
| Butter | 1/3 Cup (16 tbs), melted | |
| 1/4 cup fine dry bread crumbs | ||
| 1/2 cup lightly packed light brown sugar | ||
| Ground cinnamon | 1/4 Teaspoon | |
| Cake flour | 2 3/4 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter | 3/4 Cup (16 tbs) | |
| Orange peel | 2 Tablespoon, grated | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| 1/2 cup undiluted evaporated milk | ||
| Orange juice | 1/4 Cup (16 tbs) | |
Directions
Thoroughly mix the walnuts, melted butter, bread crumbs, brown sugar, and cinnamon.
Turn mixture into a 9-inch tubed pan and press firmly into an even layer on bottom and sides of pan.
Sift flour, baking powder, and salt together.
Cream the 3/4 cup butter with orange peel and extract.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add the eggs, one at a time, beating thoroughly after each addition.
Beating just until smooth after each addition, alternately add the dry ingredients in fourths and a mixture of the evaporated milk and orange juice in thirds to creamed mixture.
Turn batter into the prepared pan and spread evenly to edges.
Bake at 375°F 55 to 60 minutes, or until cake tests done.
Remove cake from oven to a wire rack and cool in pan 30 minutes.
Invert onto rack and remove pan.
Cool thoroughly before cutting.
Turn mixture into a 9-inch tubed pan and press firmly into an even layer on bottom and sides of pan.
Sift flour, baking powder, and salt together.
Cream the 3/4 cup butter with orange peel and extract.
Add the 1 1/2 cups sugar gradually, creaming until fluffy.
Add the eggs, one at a time, beating thoroughly after each addition.
Beating just until smooth after each addition, alternately add the dry ingredients in fourths and a mixture of the evaporated milk and orange juice in thirds to creamed mixture.
Turn batter into the prepared pan and spread evenly to edges.
Bake at 375°F 55 to 60 minutes, or until cake tests done.
Remove cake from oven to a wire rack and cool in pan 30 minutes.
Invert onto rack and remove pan.
Cool thoroughly before cutting.
Chef
