Ingredients Jump to Instructions ↓

  1. 1 cup packed brown sugar

  2. 1 cup sliced almonds

  3. 1/4 cup all-purpose flour

  4. 3 tablespoons butter, melted

  5. 1 teaspoon freshly grated orange zest Cake:

  6. 1/2 cup butter, softened

  7. 1/2 cup white sugar

  8. 3 eggs

  9. 1 teaspoon freshly grated orange zest

  10. 1/2 teaspoon vanilla extract

  11. 2 cups all-purpose flour

  12. 1 teaspoon baking powder

  13. 1 teaspoon baking soda

  14. 2/3 cup orange juice Glaze:

  15. 5 teaspoons orange juice

  16. 1 cup confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan. In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside. In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract. In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture. Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool. Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.


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