Orange Crunch Cake Recipe - Allrecipes.com
Orange Crunch Cake Recipe

Orange Crunch Cake

Recipe by  

"This is an old family recipe and is a favorite at the Holidays!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 10 inch bundt cake Change Servings
ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan.
  2. 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.
  3. Bake for 60 minutes, or until a wooden pick comes out clean. Cool cake in pan for 5 minutes.
  4. Dissolve 1/2 cup sugar in orange juice. Pour over hot cake. Cool completely in pan.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2004

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 topping 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.

 
Most Helpful Critical Review
Nov 18, 2012

One reviewer took a star off because this cake was too boldly orange flavored for her! Quite frankly, I found barely a trace of orange flavor in this cake. I followed the recipe, except that I added a bit of pure orange extract to the syrup and I added orange juice to the batter and doubled the zest. It was wonderfully moist and light but if I was to make it again, I'll add 2 or 3 tbsp orange juice concentrate to the batter, and a touch of lemon juice to the orange juice syrup.

 

27 Ratings

Nov 18, 2009

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, 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.

 
Mar 15, 2006

A great "hearty" orange cake. Family has asked for the recipe. I added half cup of orange juice to the recipe, and doubled the topping recipe for extra crunch.

 
Sep 29, 2004

Moist and delicious, but mine didn't really have a "crunch." It seemed done at 50 minutes so I took it out. Added 1 Tb triple sec to the glaze and it was great (highly recommend this). Used 3/4 c vanilla yogurt cuz I didn't have sour cream and added 1/4 cup fresh OJ to the cake. Used dried cranberries and 1/2 c mini choc chips. Poked with toothpick before spooning on glaze. When I turned it out after completely cool, the other side looked rather plain so next time I will make more glaze for the top. I plan on making this one for Christmas!

 
Feb 02, 2003

This cake is the best. It has become my husbands favorite, the only one he requests. The only modification I have made is to soak the raisins in about 3 tablespoons of orange liquer for about 30 minutes. Sometimes I do not use the frosting but just sprinkle with powdered sugar.

 
Dec 23, 2002

This was a pleasant tasting cake. My husband liked it, I thought it was just okay though. It is a good way to use up those oranges in the crisper (juiced of course). Maybe this would be nicer with craisins rather than raisins. I would make this again, with a little adapting of the ingredients.

 
Sep 23, 2011

Not very often I given a 5 rating, but this cake is superb and wouldn't change a thing. Of course we love orange so the amount of zest listed is perfect. Thanks for a lovely addition to my files.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Perfect Flourless Orange Cake

This light, moist orange cake has complex flavors and is completely flourless.

Gingerbread Cake with Lemon Glaze

See how to make an incredibly easy, entirely essential holiday classic.

Pineapple Upside-Down Cake V

See how to make a 5-star pineapple upside-down cake.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States