Posted by: Mimi Hiller 06-21-99 5:41 PM
Louisiana Crunch Cake
2 3/4 Cups Flour, sifted
2 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
1 3/4 Cups Sugar
1 Cup Crisco
3/4 Cup Milk
1 Teaspoon Orange Extract
1/2 Teaspoon Almond Extract
3 Eggs
Topping
2 Tablespoons Flour
3 Tablespoons Brown Sugar
3 Tablespoons Confectioner's Sugar
1/4 Teaspoon Orange Extract
1/4 Teaspoon Orange Rind
Pecans, chopped (optional)
Preheat oven to 375.
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. Reserve batter.
Topping: Combine 3/4 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° for 45 minutes to 1 hour. Remove from pan immediately or topping will stick.
Variations:
Substitute cake flour for regular flour for a finer textured cake. Grease and flour tube pan and bake at 350° for 50 to 60 minutes.
Topping variation:
3/4 cup butter or margarine
2 tbsps flour
3 tbsps brown sugar
1/4 tsp orange extract
Mix topping ingredients together and blend well. Spread topping in bottom of well-greased tube pan. Proceed as described above.