Louisiana Crunch Cake
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Serves/Makes: 16
Ready in: 1-2 hrs
***Cake***
- 2 3/4 cups flour, sifted
- 2 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 3/4 cup sugar
- 1 cup shortening
- 3/4 cup milk
- 1 teaspoon orange extract
- 1/2 teaspoon almond extract
- 3 large eggs
***Topping***
- 2 tablespoons flour
- 3 tablespoons brown sugar
- 3 tablespoons confectioners\' sugar
- 1/4 teaspoon orange extract
- 1/4 teaspoon orange rind
- 1/2 cup chopped pecans, optional
Sift together flour, baking powder and salt into large mixing bowl. Add sugar and stir. Cut in shortening with pastry blender or two knives. Add milk, orange extract, almond extract and eggs. Beat thoroughly. Set aside. For topping, combine 3/4 cup cake batter with flour, brown sugar, confectioners\' sugar, orange extract and orange rind. Mix well. Add pecans, if using. Spread topping in bottom of well-greased tube pan (angel food cake pan). Pour batter on top and bake at 375 degrees F for 45 minutes to 1 hour. Remove from pan immediately or topping will stick.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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