Orange Crunch Cake
I am using a 6- Cup capacity Bundt Pan here, grease generously with Pan Grease
Serves: 1 Bundt
  • Unsalted Butter 12 Tablespoons (170g)
  • Granulated Sugar 1½ cup (300g)
  • Eggs large 3 (150g)
  • Buttermilk ¼ cup (60ml)
  • Fresh Squeezed Orange Juice ½ cup (120ml)
  • Orange Zest approx 2 - 3 Tbs
  • Vanilla Extract 1 teaspoon (5ml)
  • Orange Extract or Grand Marnier *optional 1 teaspoon (5ml)
  • Salt ¼ teaspoon
  • All Purpose Flour 1½ cup (190g)
  • Cake Flour ¾ cup (90g)
  • Baking Powder 2¼ teaspoons (11g)
  • ½ package Wafer Cookies
  • ¼ cup Orange Marmalade
  1. Cream the softened butter with the granulated sugar until light and fluffy (about 5 minutes)
  2. Sift both flours with the baking powder and salt.
  3. Combine the eggs & extracts together
  4. Slowly add the egg mixture while mixing on low- medium speed, scraping the bottom and sides of the bowl often to incorporate well.
  5. Add the ⅓ of the sifted flour mixture and mix just to incorporate
  6. Combine the buttermilk with the orange juice and zest and then add half of this liquid to the creaming mixture
  7. Be sure to scrape the bottom and sides of the bowl and then add another ⅓ addition of the flour
  8. Add the remaining buttermilk/ juice mixture then the last of the flour, mixing just until combined between each addition.
  9. Pour into a generously greased bundt pan
  10. Bake in preheated 350° F oven for approximately 45 minutes or until it is done it will be springy to the touch when pressed gently in the center or when a toothpick inserted into the center comes out with moist crumbs
  11. Cool slightly then turn out onto a cooling rack
  12. Brush with melted orange marmalade and then press the crushed wafer cookies into the entire outside of the cake.
Recipe by Gretchen's Bakery at