A mouthful to say and eat! Yum, Yum, Yum…this cake absolutely burst with flavor. Orange zest, almonds, orange juice… It’s the perfect marriage of ingredients. This marriage happens to be celebrating it’s 22nd anniversary this year. I first made this cake back in 1992. How do I remember? Well, I made it for a “cake-walk” at my kids elementary school. That and the fact that the recipe has the year on it, Lol. My memory isn’t that good!
The cake batter contains both orange zest and orange juice making the batter a beautiful pale orange color. Even before baking, you can smell the citrus! The streusel filling contains orange zest too, along with almond slivers, butter and brown sugar.
The original recipe uses a tube pan, but I make mine in a bundt pan. Which means, in a way, I’m baking the cake upside down. The original has a crumbly streusel topping, where as mine gets somewhat caramelized on top [or is it the bottom??], because it goes in the pan first. I prefer it this way.
For the streusel:
1 cup packed brown sugar
1 cup sliced almonds
¼ cup all-purpose flour
3 Tablespoons butter, melted
1 teaspoon grated orange zest
For the cake:
½ cup [1 stick] butter, softened
½ cup granulated sugar
3 large eggs
1 teaspoon grated orange zest
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2/3 cup orange juice
For the glaze:
½ cup powdered sugar
2½ teaspoons orange juice
•Preheat oven to 350°F. Grease a 9″ or 10″ bundt pan. Note: It’s best to use shortening/crisco for this cake to ensure an easier release from the pan. To easily get the shortening in the crevices of the pan, use a sandwich baggie on your hand so your fingers can get in the grooves. The baggie will not absorb the shortening and your fingers will stay clean!
•Prepare the streusel: In a medium bowl, mix together brown sugar nuts and flour. Stir in the butter and zest. Mix well and set aside.
•Prepare the cake: In a large bowl, using an electric mixer set on medium speed, beat together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in orange zest and vanilla.
•In a separate bowl, mix together the flour, baking powder and baking soda.
•Reduce mixer speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.
•Evenly sprinkle half of the streusel in the bottom of the pan [about 1 cup]. Top with half of the batter [about 1½ cups] trying to keep it in an even layer. Sprinkle with the remaining streusel. Finish assembly by topping with the remaining batter.
•Bake until a toothpick in center comes out clean, 30-35 minutes. Transfer pan to a wire rack to cool about 15 minutes. Turn cake upside down, still in pan, and allow to cool completely.
•Prepare the glaze: In a small bowl stir together the powdered sugar and orange juice until smooth.
•Transfer the cooled cake onto a serving plate, remove the pan. Drizzle with the glaze.
Original recipe source Great American Home Baking.
A ran across a similar recipe for a Double Layer, Pecan Sour Cream Coffee Cake I found at Ngan Made It while wandering around in her lovely blog. Check it out – the ingredients are different, but it’s made in much the same way.