A popular southern cake with a caramelized nut topping.
Prep: 30 min Cook: 1 hour Total: 1 hour 30 min Serves 12
2 ¾ cups flour, sifted
2 teaspoons baking powder
1 ½ teaspoons salt
Sift together flour, baking powder and salt into large mixing bowl.
1 ¾ cups sugar
Add sugar and stir.
1 cup shortening
Cut in shortening with pastry blender or two knives.
¾ cups milk
3 large eggs
1 teaspoon almond extract
½ teaspoon orange extract
Add milk, eggs, orange extract, and almond extract. Beat thoroughly. Set aside.
¾ cup reserved cake batter
2 tablespoons flour
3 tablespoons brown sugar
3 tablespoons confectioners' sugar
¼ teaspoons orange extract
¼ teaspoons orange rind
For topping, combine ¾ cup cake batter with flour, brown sugar, confectioners' sugar, orange extract and orange rind. Mix well.
½ cups chopped pecans, optional
Add pecans, if desired.
Spread topping in bottom of well-greased tube pan (angel food cake pan). Pour batter on top.
Bake at 375°F until cake is golden brown and a tester comes out clean, about 1 hour.
Remove from oven and invert onto a wire rack to let cool.
Licensed from https://www.makebetterfood.com/recipes/louisiana-crunch-cake/