Forums Archive Index > Recipe Exchange > Louisiana Crunch Cake

Author: MissSnowshoveler

Date: 31 Dec 2006 4:15 pm

Louisiana Crunch Cake

2¾ cups flour, sifted
2 tsp. Baking powder
1½ tsp. salt
1¾ cups sugar
1 cup Crisco
¾ cup milk
1 tsp. Orange extract
½ tsp. Almond extract
3 eggs, unbeaten

Topping:
2 tbs. Flour
3 tbs. Brown sugar
3 tbs. Confectioners sugar
¼ tsp. Orange extract
¼ tsp. Orange rind

Directions:
Sift together flour, baking powder, and salt into large mixing bowl. Add sugar and stir. Cut in shortening (as for pie crust). Add milk, orange extract, almond extract, and eggs. Beat thoroughly. DO NOT PUT IN PAN YET

Topping:
Combine ¾ cup of batter with flour, brown sugar, confectioner's sugar, orange extract, and orange rind. Mix well (add pecans for a crunchier topping.) Spread topping in bottom of well-greased tube pan. Pour batter on top and bake at 375°F for 45 minutes to 1 hour. Remove from pan immediately or topping will stick.

Variation:
Substitute cake flour for regular flour for a finer textured cake. Grease and flour tube pan and bake at 350°F for 50 to 60 minutes.

Variation of topping:
¾ cup butter or margarine, 2 tbs. flour, 3 tbs. brown sugar and ¼ tsp. orange extract. Mix topping ingredients together and blend well. Spread topping in bottom of well-greased tube pan. Set aside.