Orange Crunch Cake From The Bubble Room Recipe 45

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 CRUNCH CAKE FROM THE BUBBLE ROOM RECIPE - (4/5)

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

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 POUND CAKE

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

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.

ORANGE CRUNCH CAKE

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.

ORANGE CRUNCH CAKE

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.

ORANGE CRUSH CUPCAKES RECIPE

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.

ORANGE CRUNCH CAKE

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.