Orange Crunch Cake
Orange Crunch Cake might be a good recipe to expand your dessert collection. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 781 calories, 10g of protein, and 21g of fat each. Head to the store and pick up milk, salt, confectioners' sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.
Grease and flour two 9-in. round baking pans; set aside. In a small bowl, combine the first five ingredients.
Add butter; toss to coat. Divide between prepared pans.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Transfer to prepared pans.
Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until fluffy.
Add the confectioners’ sugar, orange juice, peel and extract; beat until blended.
Place one cake layer crunch side up on a serving plate; spread with 1 cup frosting. Top with remaining cake layer crunch side down.
Spread remaining frosting over top and sides of cake. Just before serving, top with orange wedges.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.