Orange Crunch Cake23 Reviews
“This is an old family recipe and is a favorite at the Holidays!” - by Carol
Original recipe yields 1 - 10 inch bundt cake
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.
- Cream butter or margarine and 1 cup sugar. Add eggs, and beat well with an electric mixer at medium speed. Mix in sour cream and vanilla. Combine flour and baking soda: add to creamed mixture, blending just until moistened. Stir in raisins, walnuts, and orange rind. Mix well. Pour batter into prepared pan.
- Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
- Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.
Amount Per Serving (16 total)
- 322 cal
- 17.4 g
- 39.6 g
Based on a 2,000 calorie diet
Reviews (23)Rate This Recipe
"I wonder if the glaze is supposed to make the top get a little crunchy? That's the only thing I can think of. I have a recipe called "Louisiana Crunch Cake" that is also an orange cake. It has a toppi..." See moreng made of 2 TB flour, 3 TB brown sugar, 3 TB confectioners sugar, 1/4 tsp orange extract and 1/4 tsp orange rind. You combine the topping ingredients combine with 3/4 cup of the cake batter and pour into bottom of the Bundt pan and then top with remaining cake batter. That addition might add the crunch to this cake that people are looking for."
"The four star rating is only because this is boldly orange flavored, a bit too much for my liking. For those that might appeal to, then this is definitely a five star cake. Given the ratio of sugar..." See more, butter and flour, I doubled the number of eggs which resulted in an incredibly moist cake. Obviously the orange syrup, which soaked into the cake, played a big part in that as well! I thought dried cherries would be a nice complement so I used those instead of the raisins. While the walnuts and raisins (or in my case cherries) are certainly a good fit for this cake, this is one occasion, probably because this cake is SO full of flavor, that I'd prefer this cake without either. Were I to make this again I would also cut the amount of orange zest in half for a more subtle orange flavor. I made this in mini Bundtlette cake pans for individual cakes."
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