Orange Spiced Crumb Cake Recipes

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ORANGE SPICED CRUMB CAKE



ORANGE SPICED CRUMB CAKE image

Categories     Bread     Orange

Number Of Ingredients 27

CRUMB TOPPING:
1 1/2 cups pecans
2 sticks unsalted butter, melted
3/4 cup light brown muscovado sugar
1/2 cup pure cane granulated sugar
2 2/3 cups all-purpose flour
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/8 teaspoon ground nutmeg
CAKE:
1 stick unsalted butter, melted, plus more for greasing
3 cups all-purpose flour
1 1/4 cups pure cane granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup whole milk
1/4 cup canola oil
2 teaspoons finely grated orange zest
1 teaspoon pure vanilla extract
2 large eggs
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons unsalted butter, melted
2 teaspoons orange juice
1 teaspoon finely grated orange zest
1/2 teaspoon pure vanilla extract

Steps:

  • For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping. Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes. For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep. Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool. For the glaze: Whisk together the sugar, butter, juice, zest and vanilla. Once the cake is cool, drizzle the glaze over it and cut into 9 wedges when cool.

SPICED ORANGE BLOSSOM TEA CAKES



Spiced Orange Blossom Tea Cakes image

My great grandma, Ma Jo, used to make tea cakes on her wooden stove for all her grandchildren in Gilbertown, Alabama. She was also very fond of oranges. I decided to combine the two and I imagine she would have loved these!

Provided by Food Network

Time 1h35m

Yield 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour, plus more for dusting
1 cup granulated sugar
1 teaspoon orange blossom water
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice, plus more for sprinkling, optional
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat a grill to 350 degrees F. (See Cook's Note)
  • Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
  • Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.

ORANGE CRUNCH CAKE



Orange Crunch Cake image

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

1 cup graham cracker crumbs
½ cup brown sugar
½ cup chopped walnuts
½ cup butter, softened
1 (18.25 ounce) package yellow cake mix
½ cup water
½ cup orange juice
⅓ cup vegetable oil
3 eggs
2 tablespoons grated orange zest
1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons grated orange zest
1 teaspoon grated lemon zest
1 (11 ounce) can mandarin oranges, drained

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



Orange Crunch Cake image

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

1 cup graham cracker crumbs
3/4 cup slivered almonds
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2-1/2 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups 2% milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
7 cups confectioners' sugar
2 tablespoons orange juice
1 tablespoon grated orange zest
1/2 teaspoon orange extract
Fresh orange wedges

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 :

OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
  • Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
  • To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
  • Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

ORANGE SPICE CAKE



Orange Spice Cake image

Field editor Connie Simon of Reed City, Michigan likes to serve slices of this gingerbread-like cake with whipped topping, but it's just as delicious plain.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 9 servings.

Number Of Ingredients 12

1-2/3 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
1/2 cup molasses
1/3 cup canola oil
1 egg
1/2 cup orange marmalade
Whipped topping, optional

Steps:

  • In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan., Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired.

Nutrition Facts : Calories 292 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 234mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE CRUNCH CAKE



Orange Crunch Cake image

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

1 cup graham cracker crumbs (15 squares)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 cup butter or margarine, melted
1 box Betty Crocker™ Super Moist™ yellow cake mix
Grated peel from 2 oranges (about 2 tablespoons)
Juice from 2 oranges, plus water to measure 1 cup
1/3 cup vegetable oil
3 eggs
Orange slices, if desired
1 container Betty Crocker™ Whipped vanilla frosting
2 cups Cool Whip frozen whipped topping, thawed
1 to 2 tablespoons grated orange peel

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

ORANGE SPICE CAKE



Orange Spice Cake image

This recipe was posted at another site. After LorenLou's review, I tweaked the recipe and wanted to make an update with a stronger orange flavor.

Provided by PaulaG

Categories     Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 15

1 2/3 cups all-purpose flour
1/3 cup sugar or 1/3 cup Splenda sugar substitute
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup orange juice
1 tablespoon orange zest, grated
1/2 teaspoon orange extract
1/2 cup mild molasses or 1/2 cup sorghum
1/3 cup vegetable oil
1 egg
1/2 cup orange marmalade
whipped topping (optional)
orange slice (to garnish)

Steps:

  • Preheat oven to 350 degreees.
  • Spray a non-stick 9-inch square baking pan with cooking spray, set aside.
  • Combine flour, sugar, baking soda, ginger, cinnamon and cloves.
  • Combine organge juice, molasses/sorghum, orange zest, orange extract, oil and egg; add to dry ingredients and stir until moistened.
  • Pour into prepared pan and bake for 16-20 minutes.
  • Spoon marmalade over warm cake.
  • Cool on a wire rack.
  • Serve garnished with whipped topping and orange slices.

Nutrition Facts : Calories 299.7, Fat 8.9, SaturatedFat 1.3, Cholesterol 23.5, Sodium 235.5, Carbohydrate 52.9, Fiber 1.1, Sugar 29.8, Protein 3.3

SPICED ORANGE CRUMBLE COOKIES



Spiced Orange Crumble Cookies image

Citrus in three forms - fresh zest, juice and preserves - gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it's reminiscent of the piney, spiced scents of winter fir. You'll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.

Provided by Yewande Komolafe

Categories     cookies and bars, dessert

Time 1h15m

Yield 16 cookies

Number Of Ingredients 11

1/2 cup/115 grams cold unsalted butter, cut into ½-inch cubes, plus more at room temperature for brushing the pan
1 1/3 cups/175 grams all-purpose flour
3/4 cup/80 grams almond flour
3/4 cup packed/160 grams dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 cup/57 grams heavy cream
6 tablespoons/142 grams orange marmalade
1 whole orange
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
  • In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
  • Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
  • Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.

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From therecipes.info


SPICED ORANGE & CARAMEL CRUMB CAKE | DEVILICIOUSLY RAW
2020-11-17 1 teaspoon orange zest For the Caramel 1 cup soft dates ¼ cup nut butter 2 tablespoon coconut nectar ½ teaspoon ground cardamom 1 teaspoon vanilla extract 2 tablespoon filtered water 1 tablespoon freshly squeezed orange juice For the Orange Jam 1 +1/2 medium sized juicy orange segments 1 +1/2 tablespoon psyllium husk ¼ teaspoon ground cardamom
From deviliciouslyraw.com


SPICED HONEY CAKE WITH ORANGE GLAZE - A BAKING JOURNEY
2019-01-03 Preheat your oven on 170'C. Boil the Water to brew the tea, then set aside to cool down. Preferably use a fragrant, fruity spiced tea. Whisk the Eggs and Brown Sugar until foamy. Add the liquid Honey and whisk well. Add the brewed Tea, …
From abakingjourney.com


ORANGE SPICED CRUMB CAKE - MASTERCOOK
1 1/2 cups pecans; 2 sticks unsalted butter, melted; 3/4 cup light brown muscovado sugar; 1/2 cup pure cane granulated sugar; 2 2/3 cups all-purpose flour
From mastercook.com


ORANGE CURD CHEESECAKE COFFEE CRUMB CAKE | FOODTALK
Easy decadence meets springtime in this Orange Curd Cheesecake Coffee Crumb Cake. Indulgent with a tangy twist, this dessert features a feather-light coffee cake and a creamy cheesecake layer topped with bright notes of citrus and softly-spiced brown sugar crumbs.I posted a Wanted ad in my imagination last week: “Zesty candidate with a tangy twist …
From foodtalkdaily.com


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