Golden Orange Crunch Cake
|Finely chopped walnuts/Unblanched almonds / filberts||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Lightly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Sifted cake flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||2 Teaspoon|
|Butter||3⁄4 Cup (12 tbs)|
|Grated orange peel||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Undiluted evaporated milk||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
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 375Â°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.