Orange Crumb Cake With Almond Cinnamon Crumb Topping Recipe

Orange Crumb Cake With Almond Cinnamon Crumb Topping   

This is an interesting recipe. The liquid in the cake is orange juice instead of the usual milk. It worked, but without the crumb topping this would be an ordinary cake, not that there is anything wrong with an ordinary cake. 

The cake is really moist, and the chopped almonds in the crumb gave it a nice crunch. This is probably not the right place to have a discussion on healthy cakes, but crumbs instead of frosting is lower fat, and healthy, for those of you who think fat is unhealthy. Most importantly, it is delicious and making the crumb topping requires hardly any additional effort. 

Orange Crumb Cake With Almond Cinnamon Crumb Topping  

Adopted from Southern Food

Ingredients

1 cup flour

½ cup sugar

¼ cup butter, room temperature

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 egg

½ cup orange juice

2 tablespoons almond, either flakes, chopped or meal

1 teaspoon finely grated orange zest (optional)

Directions

1.      Heat oven to 175°C/350°F

2.      Combine flour, sugar, and butter with pastry blender or fork until mixture resembles bread crumbs 

3.      Measure ½ cup of the crumb mixture and move to a separate bowl. Add almond meal and cinnamon to this mixture and mix well

4.      To the other crumb mixture add baking powder and blend well.

5.      In a bowl beat egg, orange juice and orange zest until well combined. Add the crumb mixture containing baking powder and mix to combine. Do not overmix

6.      Pour batter into a greased and floured 8-inch square baking pan.

7.      Sprinkle the almond cinnamon-crumb mixture over the batter. Bake at 350° for 25 to 30 minutes, or until a toothpick or cake tester inserted in center comes out clean.

Orange Crumb Cake With Almond Cinnamon Crumb Topping

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