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 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
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 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 CRUNCH CAKE
Now here's a cake that'll wow 'em. Under that creamy white frosting are two layers of zesty orange-flavored cake, plus two layers of graham cracker/sugared pecan-spiked crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (dark or nonstick pans are not recommended). Grease bottoms only of two 8- or 9-inch round cake pans. Line bottoms of pans with waxed paper, then grease and flour entire pans.
- In medium bowl, mix cracker crumbs, brown sugar, pecans, cinnamon and butter. Sprinkle 1 cup pecan mixture evenly into bottom of each pan; press gently.
- In large bowl, beat cake mix, orange peel, orange juice mixture, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
- Bake 8-inch rounds 34 to 41 minutes, 9-inch rounds 30 to 37 minutes, or until toothpick inserted in center comes out clean and tops are rich golden brown. Cool in pans 15 minutes. Carefully run sharp knife around sides of pans to loosen cakes. Remove from pans to cooling rack, placing crumb mixture side up. Cool completely, about 1 hour.
- In large bowl, stir frosting ingredients until well blended. Place 1 layer, crumb side up, on serving plate. Spread with 1 cup frosting to within 1/4 inch of edge. Add second layer, crumb side up. Frost side and top of cake with remaining frosting. Garnish with orange slices. To serve, cut cake with serrated knife. Store covered in refrigerator.
Nutrition Facts : Fat 5 1/2, ServingSize 1 Serving, TransFat 2 g
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
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 :
ORANGE ICING
A tasty icing for a chocolate cake such as recipe #31804 #31804, or Kittencal's recipe #116990 #116990, or my recipe #147447 #147447. Enough to frost a two-layer cake. Posted in response to a request. To make an orange cake, use a white cake mix, use orange juice instead of the water called for in the package directions, and add some orange zest. Sprinkle top of iced cake with additional orange zest, or chocolate shavings, chocolate sprinkles, or chocolate drizzle.
Provided by foodtvfan
Categories Dessert
Time 15m
Yield 2-4 cups
Number Of Ingredients 6
Steps:
- Cream the butter.
- Add grated orange zest and salt.
- Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar.
- Beat well after each addition.
- Add a little more orange juice if required.
- Beat until creamy and easy to spread.
Nutrition Facts : Calories 1096.2, Fat 30.7, SaturatedFat 19.4, Cholesterol 81.3, Sodium 565, Carbohydrate 211.6, Fiber 0.5, Sugar 206.1, Protein 0.5
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