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Orange & Pecan Crunch Cake
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 10 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 3 sticks unsalted butter at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 3 eggs at room temperature
- 2 1/2 teaspoons vanilla
- 1 teaspoon grated orange zest
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- Glaze
- 4 tablespoons unsalted butter at room temperature
- 3 1/2 cups confectioner’s sugar
- 1 teaspoon orange extract
- 1/2 teaspoon grated orange zest
- 3/4 cup milk
- 1 cup chopped pecans
- 1/2 cup flaked coconut
Instructions
- Heat oven to 325 degrees F. Grease and flour a Bundt pan.
- In the bowl of a stand mixer beat the butter for about 3-4 minutes until light and fluffy.
- Add sugars to the creamed butter and beat for about 3-4 minutes until the sugars are incorporated.
- Add the eggs one at a time and beat well after each addition. Add in vanilla and orange zest.
- In a medium bowl whisk the sifted cake flour with the baking powder, baking soda, and salt.
- Add the flour mixture to the batter alternating with the buttermilk and ending with the flour mixture. Give the batter a final stir, making sure all the ingredients are combined.
- Pour the batter into the prepared Bundt pan.
- Bake for 60 minutes until a wooden skewer inserted into the middle of the cake comes out clean.
- Let the cake rest for 5 minutes. Carefully invert the cake from the pan onto a cake plate and cool for 5-10 minutes.
- While the cake is cooling prepare the glaze. Beat the butter until light and fluffy. Mix in the confectioners’ sugar until incorporated. Add the orange extract, orange zest, and milk.
- Stir in the pecans and coconut.
- Pour some of the glaze over the cake using an off-set spatula to spread over the cake. Let the cake set for 5 minutes. Glaze the cake again.
- Let the cake cool and the glaze set up.
