ORANGE CRUNCH CAKE
A yellow cake loaded with citrus flavor and with a crunch layer baked right in.
Provided by JPECK
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
- In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
- To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
Nutrition Facts : Calories 772.5 calories, Carbohydrate 93.9 g, Cholesterol 81.2 mg, Fat 41.7 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 15.2 g, Sodium 606 mg, Sugar 65 g
ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM
This is the recipe for the famous Orange Crunch Cake from the Bubble Room in Captiva Island, Florida. It has developed quite a cult following. We love it. I hope you do, too. The added bonus-it's pretty easy to put together.
Provided by Realtor by day
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262.5, Fat 20.4, SaturatedFat 7.8, Cholesterol 66.8, Sodium 123.4, Carbohydrate 18.3, Fiber 0.8, Sugar 13.6, Protein 3.1
ORANGE POUND CAKE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h20m
Yield 2 cakes
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
- Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
- To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.
ORANGE CRUNCH CAKE FROM THE BUBBLE ROOM RECIPE - (4/5)
Provided by Niecer
Number Of Ingredients 17
Steps:
- Combine the crunch layer ingredients together. Divide the crunch layer mixture into half. Press each batch on the bottom of two greased and floured 8" or 9" pans. Using a hand or electric mixer, mix cake ingredients at low speed in a large bowl until moistened. Beat 2 more minutes at high speed. Pour the cake batter into the two pans. Bake at 350 degrees F for 30-35 minutes. Let the cake cool for 10 minutes. Carefully remove the cake from pans and let them cool completely under room temperature. In small bowl, mix frosting & topping. Fold in lemon and lime peels. Place one layer, crunch side up, on a plate or a cake stand. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.
ORANGE CRUNCH CAKE
A yellow cake mix loaded with citrus flavor with a crunch layer baked right in. This gives you a fresh sunny flavor year round. I found this recipe on Allrecipes.com
Provided by SweetSueAl
Categories Dessert
Time 1h
Yield 1 2-Layer Cake, 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Grease and flour two 9-inch pans.
- -----Crunch Layer----.
- Combine the graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside.
- ----Cake----.
- In a medium bowl, mix together cake mix, water, orange juice and oil until blended.
- Beat in eggs, one at a time,then stir in the orange zest.
- Pour mixture evenly over the crunch layer in the pans.
- Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool for 10 minutes, then invert onto a wire rack al cool completely before frosting.
- ----Frosting----.
- In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping.
- Stir in the orange and lemon zest.
- Place one layer on cake plate, crunch side up, frost. Plasce second layer crunch side up and frost on top and sides.
- Arange orange sections of top, then refrigerate.
Nutrition Facts : Calories 793.8, Fat 41.9, SaturatedFat 15, Cholesterol 88.9, Sodium 571.8, Carbohydrate 100.8, Fiber 2.1, Sugar 74.1, Protein 6.4
ORANGE CRUNCH CAKE
The original of this recipe comes from a publication from last year, The Complete Baking Cookbook. There is an icing, appropriately titled recipe #307650, that is particularly nice with this cake! Preparation time does not include time for cake to freeze before adding icing!
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray.
- In a mixing bowl, whisk together flour, sugar, baking soda & salt.
- Add shortening, orange zest & juice, water & eggs, mixing until well blended.
- Add lemon juice, mixing until JUST incorporated, then fold in almonds.
- Divide batter evenly between prepared pans.
- Bake until toothpick inserted into center comes out clean, about 30-34 minutes.
- Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack.
- For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.
Nutrition Facts : Calories 319.9, Fat 15.4, SaturatedFat 3.8, Cholesterol 31, Sodium 387.4, Carbohydrate 42.4, Fiber 1.1, Sugar 23.2, Protein 4.2
ORANGE CRUNCH CAKE
Make and share this Orange Crunch Cake recipe from Food.com.
Provided by Chef OG
Categories Dessert
Time 1h25m
Yield 1 cake, 110 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Grind up graham cracker crumbs in a food processor. Measure out 1 cup and put them into a large bowl. Add the brown sugar and sliced almonds. Mix together. Then add in the softened butter and combine with a fork. At this point I like to take my hands to crumble everything together.
- Lightly grease and flour two 9 inch round baking pans. Line both pans with wax paper or parchment. Divide the crumb mixture between the two pans and spread it out over the bottom of the pans. Set aside.
- Sift together the flour, baking powder and kosher salt into a bowl. Set aside.
- In a bowl of a stand mixer with the paddle attachment, mix together the sugar, milk, orange juice, canola oil, vanilla extract and 2 Tablespoons of orange zest. Mix everything together.
- Add in the eggs and mix to combine.
- Slowly add in the dry ingredients and mix until almost combined. Take a spatula and fold the ingredients together.
- Divide the batter between the two pans and spread the batter on top of the crumb topping.
- Bake the cakes at 350 degrees F for 25-30 minutes until a knife inserted into the cakes comes out clean.
- Cool the cakes on a cooling rack for 10 minutes. Run a knife alongside the edges of the cake. Then carefully invert the cakes onto the cooking rack. If some of the crumbs get stuck to the pan, don't worry. Just take it off the pans and press it back onto the cakes.
- *Tip before stacking the cakes: cut the dome off that forms on top of the cake when baking. You can use a serrated knife to do this.
- To make the cream cheese frosting:.
- Sift 3 cups of powdered sugar and set aside.
- In a bowl of a stand mixer with the paddle attachment, mix together the softened cream cheese and butter until smooth, about 2 minutes.
- Add in the orange zest, vanilla extract and orange juice. Mix.
- Slowly add in the powdered sugar on low speed. Then increase the speed to medium low and mix until the frosting is smooth.
- At this point, I put the frosting in an airtight container to let it firm up a little bit before frosting the cake.
- Take one of the cakes and place it crumb side up.
- Fit a piping bag with a round decorating tip and fill it with the frosting. Pipe the frosting around the edge of the cake.
- Spread some of the frosting on top of the crumb topping. I drop the frosting all over the crumb topping and then spread it out. It makes it easier to spread out this way.
- Place the other cake on top with the crumb side down. Frost the cake with the rest of the frosting.
- Enjoy!
Nutrition Facts : Calories 72.2, Fat 3.5, SaturatedFat 1.6, Cholesterol 11.9, Sodium 37.5, Carbohydrate 9.7, Fiber 0.1, Sugar 7.4, Protein 0.7
ORANGE CRUNCH CAKE
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Set aside.
- 2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.
- 3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top, then refrigerate.
- 4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, and then mix in the whipped topping. Stir in the orange and lemon zest. Use frosting on completely cooled cake layers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ORANGE CRUNCH ICING
Although this icing can add a nice touch to any chocolate or vanilla cake, it is especially suited for topping the recipe #307692 posted here on Zaar. This recipe comes from The Complete Baking Cookbook (2007).
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
- Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
- Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
- After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
- With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
- Fold in orange zest by hand, then set aside.
- Meanwhile, preheat oven to 350 degrees F.
- In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
- Spread onto prepared baking sheet in a single layer.
- Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
- Let cool completely, then fold into orange buttercream.
Nutrition Facts : Calories 1838.7, Fat 134.9, SaturatedFat 52.3, Cholesterol 344, Sodium 465.3, Carbohydrate 144.4, Fiber 12.3, Sugar 125.5, Protein 30.5
ORANGE CAKE
A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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 the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.
Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE CRUSH CUPCAKES RECIPE
Cute Orange Crush cupcakes are a fun dessert for a summer party!
Provided by Momma Cyd
Categories Dessert
Time 33m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees and line muffin tin with cupcake liners.
- Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
- Fill cupcake liners about 2/3 full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
- Remove from oven and remove from baking tin, cool completely.
Nutrition Facts : Calories 256 kcal, Carbohydrate 36 g, Protein 2 g, Fat 12 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
ORANGE CRUNCH CAKE
I dressed up a yellow butter cake with a crunchy crumb layer and orange cream cheese frosting. The recipe was inspired by a specialty I sampled at a Florida restaurant.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 23
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.
Nutrition Facts :
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