Orange Crunch Cake

Name: Orange Crunch Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 227 grams butter; 2 eggs; 250 grams all-purpose flour; 62 milliliters orange juice; 2 Tbsps orange zest; 145 grams raisins; 230 milliliters sour cream; 1 teaspoon vanilla extract; 59 grams walnuts; 100 grams white sugar

Orange Crunch Cake might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 10. One serving contains 437 calories, 6g of protein, and 28g of fat. If you have baking soda, butter, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Users who liked this recipe also liked Orange Crunch Cake, Orange Crunch Cake, and Orange Crunch Cake from the Bubble Room.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Cream butter or margarine and 1 cup sugar.

Ingredients you will need

Butter

Cream

Sugar

Add eggs, and beat well with an electric mixer at medium speed.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Mix in sour cream and vanilla.

Ingredients you will need

Sour Cream

Vanilla

Combine flour and baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind.

Ingredients you will need

Baking Soda

Orange Zest

Raisins

Walnuts

All Purpose Flour

Mix well.

Pour batter into prepared pan.

Equipment you will use

Frying Pan

Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.

Equipment you will use

Oven

Frying Pan

Dissolve 1/2 cup sugar in orange juice.

Ingredients you will need

Orange Juice

Sugar

Pour over hot cake. Cool completely in pan.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

all-purpose flour 62milliliters

orange juice 2Tbsps

orange zest 145grams

raisins 230milliliters

sour cream 1teaspoon

vanilla extract 59grams

walnuts 100grams

white sugar

Recommended wine: Cream Sherry, Port Wine, Moscato Dasti

Dessert can be paired with Cream Sherry, Port Wine, and Moscato d'Asti. 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The 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.