Prep 25 mins
Cook 1 hr
A beautiful, golden crunch topping bakes right on this cake. The recipe came from one of those Bake-Off recipe books from years ago.....which I no longer have. It never fails to come out of the pan in perfect condition and is ever so good. I like to serve it with a Cointreau flavored orange sauce drizzled on the serving plate before placing a slice of cake on it.
- 1 1⁄2 cups walnuts, finely chopped (I use my processor)
- 1⁄3 cup butter
- 3⁄4 cup fine dry breadcrumb
- 1⁄2 cup firmly packed brown sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 teaspoon orange zest
- 3 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, softened
- 1 3⁄4 cups sugar
- 1 tablespoon orange zest
- 3 large eggs, well beaten
- 1⁄2 cup undiluted evaporated milk
- 1⁄2 cup fresh orange juice
- Spray a 9-10 inch tube pan with removable bottom with pan-spray. Set aside.
- For topping; melt butter, stir in rest of ingredients and combine thoroughly. Using back of spoon or spatula, press nut mixture firmly into an even layer on the bottom and about one inch up sides of the tube pan. Set aside again.
- For cake: sift flour, baking powder and salt together. In large mixing bowl, cream butter, sugar and orange zest. In another bowl, blend eggs, milk and orange juice. Beating only until smooth after each addition, add dry ingredients in fourths, liquid in thirds to the creamed mixture. Beat only until smooth (do not overbeat). Pour into prepared pan.
- Bake in preheated over at 375°F for 55-60 minutes or until cake tests done. Remove cake from oven and place on a cooking rack. Allow cake to cool in pan for 30 minutes. Loosen sides of cake by running a sharp knife around outer edges. Cover cake with cake plate, carefully invert and remove pan, nudging removable bottom insert gently, if necessary.
- Cool completely before cutting.