Savor the flavors of Orange & Pecan Crunch Cake, a dessert that combines the zesty allure of citrus with the richness of pecans and coconut. Whether celebrating a special occasion or simply craving a delicious dessert, this cake is a beautiful treat.

The heart of this cake lies in its creamy mixture of unsalted butter, sugar, and light brown sugar. This blend creates a light and fluffy base that sets the stage for the cake’s delightful flavors.

Eggs, vanilla, and grated orange zest are added to the batter, infusing it with a delightful citrusy essence that complements the sweetness of the sugar.

The dry ingredients, including cake flour, baking powder, baking soda, and kosher salt, are sifted together to ensure an even distribution and a tender crumb. Buttermilk is then introduced, offering a touch of tanginess and moisture to enhance the cake’s texture.

The batter is expertly mixed, and the cake is baked to perfection in a Bundt pan at 325 degrees F for about an hour. The result is a cake with a golden-brown exterior and a moist, flavorful interior.

While the cake cools, a delectable glaze is prepared, featuring unsalted butter, confectioners’ sugar, orange extract, and orange zest. This glaze adds a sweet and citrusy element to the dessert, further enhanced by chopped pecans and flaked coconut for a delightful crunch.

Once the cake has cooled and the glaze has been applied, you’ll have a delightful treat that balances the brightness of orange zest, the richness of pecans, and the tropical notes of coconut in each bite. Orange & Pecan Crunch Cake is a comforting and indulgent dessert, perfect for enjoying a slice with tea or coffee.

Orange & Pecan Crunch Cake

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Orange & Pecan Crunch Cake is a moist and flavorful delight infused with zesty orange, rich pecans, and sweet coconut, perfectly balanced and simply irresistible.

• Author: Addie Gundry
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes
• Yield: 10
• Category: Bakery

Ingredients

• 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

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Instructions

1. Heat oven to 325 degrees F. Grease and flour a Bundt pan.
2. In the bowl of a stand mixer beat the butter for about 3-4 minutes until light and fluffy.
3. Add sugars to the creamed butter and beat for about 3-4 minutes until the sugars are incorporated.
4. Add the eggs one at a time and beat well after each addition. Add in vanilla and orange zest.
5. In a medium bowl whisk the sifted cake flour with the baking powder, baking soda, and salt.
6. 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.
7. Pour the batter into the prepared Bundt pan.
8. Bake for 60 minutes until a wooden skewer inserted into the middle of the cake comes out clean.
9. Let the cake rest for 5 minutes. Carefully invert the cake from the pan onto a cake plate and cool for 5-10 minutes.
10. 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.
11. Stir in the pecans and coconut.
12. 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.
13. Let the cake cool and the glaze set up.

If you try this recipe for Orange & Pecan Crunch Cake, let me know what you think!