Best 2 Orange Spiced Crumb Cake Recipes
Indulge in a culinary delight with this irresistible Orange Spiced Crumb Cake, a symphony of flavors that will tantalize your taste buds. This delectable treat combines the vibrant zest of oranges with a medley of warm spices, creating a harmonious balance of sweetness and tang. The moist and fluffy crumb cake is adorned with a generous layer of buttery cinnamon streusel, adding a textural contrast and a burst of flavor in every bite. Serve this heavenly creation as a delightful breakfast pastry, a sweet afternoon snack, or a special dessert to impress your loved ones. This recipe also includes variations for a gluten-free and vegan version, ensuring everyone can relish this delightful treat.
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OVER-THE-TOP CRUMB CAKE
It's a fact: The best part of a coffee cake is the crumbly streusel on top. This epic (and doughnut-filled!) version not only has ample topping, but also a cinnamon-pecan layer in the middle, proving you can never have too much of a good thing.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 12 to 14 servings
Number Of Ingredients 20
Steps:
- For the streusel: Preheat the oven to 325 degrees F.
- Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
- For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
- Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
- For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
- Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
- Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.
ORANGE SPICE CAKE
Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use orange juice concentrate, but the flavor won't be as good.
- Be sure to zest the oranges before you juice them. The zest adds a lot of flavor to the cake.
- Don't overmix the batter. Overmixing will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with crumbs, the cake needs to bake longer.
- Let the cake cool completely before serving. This will help the flavors to develop.
Conclusion:
This orange spiced crumb cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a crispy topping. The orange zest and spices give the cake a warm and inviting flavor that is sure to please everyone. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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