Perfect for a brunch, afternoon snack, or warm a piece, drizzle with glaze and add a scoop of vanilla ice cream for dessert! You decide, it’s all good!
Cake:
1¾ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup orange juice
1/2 tsp orange extract
3/4 cup sour cream
Preheat oven to 350°. Whisk together flour, baking soda, baking powder, and salt; set aside. Cream butter and sugar with electric mixer. Add eggs, orange juice, and orange extract, mix well. Add dry ingredients alternately with sour cream. Pour cake batter into sprayed 9″x9″ or 11″x7″ baking pan. Mix together following topping.
Topping:
1/4 cup butter, softened
1/3 cup sugar
2 Tbl flour
3 Tbl orange juice
1/2 cup coconut
1/2 cup chopped pecans
In small bowl, stir together butter, sugar, flour, orange juice, coconut, and chopped pecans. Drop little globs all over top of cake batter (works best using your hand). Bake for 35-40 minutes or until golden brown and center is set.
Glaze:
1 Tbl butter, softened
1 cup powdered sugar
2-3 Tbl orange juice
Stir together butter, powdered sugar, and enough orange juice to make desired spreading or drizzling consistency. Can be spread over cake as it is cooling or wait until serving and drizzle glaze over each piece.
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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
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Perfect! I need to take a cake to school tomorrow for “Parent’s Appreciation Day” and this would be so pretty and good. Thanks Kristen!
This looks so good!