Orange Crunch Cake From The Bubble Room Recipe 45 Food

ORANGE CRUNCH CAKE

Steps:

• Preheat oven to 325 degrees and toast almonds on a lined baking sheet until light golden brown and aromatic.
• Cool almonds for 5 minutes
• Pulse graham crackers & toasted almonds in food processor or blender about 6 times.
• Pour in bowl and add brown sugar.
• Mix well
• Trace bottom of three 8"cake pans on parchment paper and cut out 3 circles.
• Oil or butter pans well and lay parchment paper circles in bottom of pans.
• Oil top of parchment paper lightly.
• Add ¾ cup of crunch mixture to each pan and press down evenly with palm of hand until bottom is covered & smooth.
• Add more if desired.
• Preheat oven to 350.
• Whisk cake flour, salt, baking powder and baking soda in large bowl.
• Set aside.
• Cream butter and sugar for 3 minutes on med low with paddle attachment.
• Incorporate eggs and yolks one at a time.
• Add your extracts to your milk.
• Add ⅓ of flour mixture and half of milk to the butter, sugar & milk mixture.
• Mix until incorporated.
• Repeat step again.
• Add remaining one third flour mixture and mix until incorporated.
• Don't over mix.
• Measure cake batter as evenly as you can between the 3 pans.
• Approximately 1¾ cup batter into each pan and spread out with spatula.
• Place in center rack of oven and bake until center of cake springs back or toothpick comes out clean.
• Completely cool cakes before frosting.
• Meanwhile,cream room temperature butter and cream cheese on med speed for 3-5 minutes.
• Add confectioners sugar, extracts, and orange zest.
• Mix on low speed until confectioner's sugar begins to incorporate.
• Increase speed to medium low until well blended and holds a nice shape.
• Add more confectioner's sugar sparingly if needed to achieve desired consistency.
• Frost cooled cakes with crumb coating.
• Place 1st cake crunch side up and frost top of cake evenly with desired layer of frosting ¼ to ½ inch thick.
• Repeat same step with second layer.
• Lay top layer crunch side down touching frosting and second crunch layer.
• Crunch sides should be touching one another.
• Lightly frost top layer and sides working your way from top to bottom with a thin crumb coating.
• Place in fridge or freezer 10 to 20 minutes to set crumb coat layer.
• Add final frosting layer and decorate as desired.
• Garnish with orange slices.
• Keep covered and refrigerated.
• Bring to room temp before eating.

ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM

Steps:

• : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
• : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
• : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
• : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
• : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.

ORANGE CRUSH CAKE

Steps:

• Preheat oven to 350*F.
• Mix ingredients for the glaze; set aside.
• Mix remaining ingredients, pour into greased bundt cake pan; bake 30 - 45 minutes, until toothpick inserted into center of the cake comes out clean.
• Turn out on cake plate.
• Cover with glaze while hot.

ORANGE CRUNCH CAKE

Steps:

• 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 in 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, zest 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.