Orange Crunch Cake is one of those recipes that is so good, yet no one knows about it!
I explained in the video below that there were several recipes like this, that when I owned my bakery it was always mind boggling to try to figure out just why not many people would buy it and ultimately some were discontinued from lack of sales.
I actually wrote an EBook on the subject called Bakery Days with some funny stories about some really awesome recipes that just did not stand the test of time! (Yes recipes included!)
But I have revived this recipe for you guys and I know you are going to love it!
This cake is so light, with a pound cake type structure, loaded with orange flavor and sweet crunchy wafer cookie coating!
What is not to like!??
I always surprise myself when I am completely enamored by a cake that is NOT CHOCOLATE! (But I confess, I did drizzle some melted chocolate ganache over top of my slice! hehehe)
This recipe is super versatile and I can’t wait for you to try it!
- 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
- Cream the softened butter with the granulated sugar until light and fluffy (about 5 minutes)
- Sift both flours with the baking powder and salt.
- Combine the eggs & extracts together
- Slowly add the egg mixture while mixing on low- medium speed, scraping the bottom and sides of the bowl often to incorporate well.
- Add the ⅓ of the sifted flour mixture and mix just to incorporate
- Combine the buttermilk with the orange juice and zest and then add half of this liquid to the creaming mixture
- Be sure to scrape the bottom and sides of the bowl and then add another ⅓ addition of the flour
- Add the remaining buttermilk/ juice mixture then the last of the flour, mixing just until combined between each addition.
- Pour into a generously greased bundt pan
- 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
- Cool slightly then turn out onto a cooling rack
- Brush with melted orange marmalade and then press the crushed wafer cookies into the entire outside of the cake.