Ingredients
12
12 servings
- •1 cup packed brown sugar
- •1 cup sliced almonds
- •0.25 cup all-purpose flour
- •3 tablespoons butter, melted
- •1 teaspoon freshly grated orange zest
- •0.5 cup butter, softened
- •0.5 cup white sugar
- •3 eggs
- •1 teaspoon freshly grated orange zest
- •0.5 teaspoon vanilla extract
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •0.66666668653488 cup orange juice
- •5 teaspoons orange juice
- •1 cup confectioners' sugar
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 416
- Carbohydrate: 59g
- Fat: 18g
- Fiber: 2g
- Protein: 7g
- Sugar: 38g
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