Orange Spiced Crumb Cake

TOTAL TIME: 2 hr 25 min
Prep: 30 min
Inactive Prep: 45 min
Cook: 1 hr 10 min
 
YIELD: 9 servings
LEVEL: Easy

ingredients

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:
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Directions

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 pieces. Serve on a platter.

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2

Newest Ratings and Reviews

Read all 5 reviews

  • on March 15, 2014

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    I bake for a living and was excited to try this recipe, I should have known that it was way to much topping but I followed the recipe. The cake was so dry we couldn't eat it and the topping just fell off. So disappointing.

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  • on April 24, 2013

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    I give this recipe 3 STARS. One "star" for the lovely spice smell (I think due to the cardamon my kitchen had while baking it. The second "star" for the delicious taste of the combination of spices while still eating it warm and the moistness of the cake it had when it first came out of the oven. And the third "star" for it's beautiful presentation (and yes I too added the toasted pecans that were missing in the recipe instructions.
    Now the reason I do not give it a "5 STAR" rating is because I think the baking time on the recipe was way too long, which made the cake dry. The crumb topping was way "too crumbly" and after the cake cooled down it became dry and lost it's glamor. Sorry Bobby. :

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  • on April 05, 2013

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    I was looking for an addition to my "crumb collection." This is not it. I, too, followed the directions exactly as written. The cake itself is good. This was my first experience with Muscovado. While the flavor of the crumbs is delicious, they are extremely dry and powdery. They never did clump while I was mixing them. I attempted to squeeze the crumbs into clumps while adding them to the cake, but they just wouldn't hold together. I'm so disappointed. The cake looked delicious when Bobby made it.

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