| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Firmly packed light brown sugar |
| 1 |
c |
Sliced almonds |
| 1/4 |
c |
All-purpose flour |
| 3 |
tb |
Butter or margarine; melted |
| 1 |
ts |
Grated orange zest |
| 1 |
|
Stick butter or margarine; softened |
| 1/2 |
c |
Granulated sugar |
| 3 |
lg |
Eggs |
| 1 |
ts |
Grated orange zest |
| 1/2 |
ts |
Vanilla extract |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 2/3 |
c |
Orange juice |
| 1/2 |
c |
Confectioners' sugar |
| 2 1/2 |
ts |
Orange juice |
INSTRUCTIONS
STREUSEL
CAKE
GLAZE
1. Preheat the oven to 350 degrees. Grease a 9- or 10-inch tube pan.
2. To prepare the streusel, in a medium bowl, mix together brown sugar,
nuts, and flour. Stir in the butter and zest.
3. To prepare cake, in a large bowl, using an electric mixer set on medium
speed, beat together butter and sugar until fluffy. Add eggs, 1 at a time,
beating well after each addition. Beat in zest and vanilla.
4. In a large bowl, mix together the flour, baking powder, and baking soda.
5. Reduce mixer speed to low. Alternately beat flour mixture and orange
juice into egg mixture, beginning and ending with flour.
6. Spoon half of the batter into prepared pan. Sprinkle with half of the
streusel. Top with the remaining batter and streusel.
7. Bake until a toothpick inserted in center comes out clean, 30 to 35
minutes. Transfer pan to a wire rack to cool completely.
8. To prepare the glaze, in a cup, stir together confectioners' sugar and
orange juice until smooth.
9. Turn the cake out onto a serving plate, placing it right-side up.
Drizzle with the glaze.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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