Streusel Orange Cake Recipes

Steps:

• Preheat oven to 350°.
• Grease and flour two 9x5x3-inch loaf pans.
• For streusel topping, place 2 tablespoons cake mix, brown sugar, butter or margarine and cinnamon in medium bowl.
• Mix well with fork until crumbly.
• Stir in pecans, if using.
• Set aside.
• For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in large bowl.
• Beat at medium speed with electric mixer for 3 minutes (do the entire 3 minutes).
• Pour batter into pans.
• Sprinkle with streusel mixture.
• Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
• Cool in pans 15 minutes.
• Remove loaves from pans and let cool completely.
• For glaze, combine confectioners' sugar and milk or orange juice in a small bowl.
• Stir until smooth.
• Drizzle over cooled loaves.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan.
• Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside.
• Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined.
• Fold in the cranberries.
• Pour into the prepared pan.
• Sprinkle struesel over the cake batter.
• Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean.
• The cake may be frozen and reheated at 350 degrees F for 10 minutes.

Steps:

• For streusel:
• Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
• Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)

Steps:

• Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
• for STREUSEL:.
• combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
• for CAKE:.
• combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Sprinkle with streusel. Swirl with knife.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool in pan 25 minutes. Invert onto serving place.
• for GLAZE:.
• combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
• In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.

Steps:

• Stir together the flour, sugar, baking powder and salt.
• Stir in orange rind.
• Mix together in separate bowl -- all the wet ingredients.
• Make a well in centre of dry ingredients and add wet ingredients.
• Mix until JUST blended.
• Prepare 8" round cake pan (greased and floured).
• Pour into cake pan.
• Sprinkle with topping.
• Bake at 350 degrees for about 30 minutes or until golden.

Steps:

• PREHEAT oven to 350ºF.
• STREUSEL:
• Grease and flour a 10" (4L) tube pan. Combine all ingredients for streusel in food processor.
• Pulse just until chunky (or chop nuts and mix with other ingredients). Set aside.
• CAKE:
• Beat butter and sugar in large bowl until creamy.
• Beat in eggs, one at a time. Combine flour, baking powder, baking soda, spices and salt. Add to butter mixture alternatively with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
• Stir in figs and zest.
• Spread half of batter in prepared pan; sprinkle with half the streusel.
• Spread remaining batter on top; sprinkle with remaining streusel.
• BAKE in centre of 350ºF (180ºC) oven for 50-60 minutes, or until cake tester inserted in centre comes out clean.
• Cool in pan on rack for 20 minutes, then remove and serve warm or cool.

Steps:

• Preheat oven to 350. Grease and flour two 9 x 5 inch loaf pans or three smaller loaf pans. For streusel topping, place 2 Tbsp cake mix, brown sugar,butter and cinnamon in medium bowl. Mix well with fork until crumbly. Stir in pecans and set aside. For cake, combine remaining cake mix, pudding mix, eggs, sour cream and oil in a large bowl. Beat at medium speed with electric mixer for 3 minutes. Pour batter into pans. Sprinkle with streusel mixture. Bake at 350 for 50-60 minutes or until toothpick inserted in centre comes out clean. Cool in pans 15 minutes. Loosen loaves from pans. Invert onto cooling racks. Turn right side up. Cool completely. For glaze, combine icing sugar and liquid in a small bowl. Stir until smooth. Drizzle over cooled loaves.

Steps:

• 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.

Steps:

• Oven preheated to 375 degrees F.
• In a medium size mixing bowl, cream the butter, sugar, egg and orange rind together.
• In a small bowl, stir flour, baking powder and salt together.
• Add orange juice and flour mixture alternately to the batter mixture, mixing well.
• Pour into a square or round 8x8" pan, greased, and sprinkle with the streusel topping ingredients combined.
• Bake for 30- 35 minutes.