ORANGE CRUNCH CAKE

Orange Crunch Cake image

Provided by Taste of Home

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 :