1½ cups very finely chopped nuts, can be almonds, walnuts or filberts
⅓ cup butter, melted
¾ cup fine, dry bread crumbs
½ cup packed brown sugar
¼ teaspoons salt
¼ teaspoon cinnamon FOR THE CAKE
2¾ cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter, softened to room temperature
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1½ cups granulated sugar
4 eggs, beaten
½ cup evaporated milk
¼ cup orange juice
Preparation Instructions
Preheat the oven to 375˚ and grease either bundt pan or a tube pan with some butter and set aside, then make the topping. TO MAKE THE TOPPING
Place all the ingredients in a food processor and pulse until completely combined. Then press the mixture into your prepared pan and set aside. TO MAKE THE CAKE
Sift the flour, baking powder and salt together in a medium mixing bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, orange peel and vanilla extract. Gradually add the sugar, creaming until fluffy after each addition.
Next, in thirds add the eggs, beating thoroughly after each addition.
Combine the evaporated milk and the orange juice in a small bowl (I just used my one cup pyrex measuring cup).
Next, starting with the flour mixture and alternating with the juice mixture, add the dry ingredients in four additions and the wet in three. Beat only until smooth.
Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about an hour.
Remove from the oven and allow to cool in the pan for 30 minutes. Then place a plate over the top and flip it so the cake comes out on the plate.
Cool completely before serving.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/04/golden-orange-crunch-cake/