Orange Crunch Cake
Author: 
Recipe type: Dessert
 
My version of the Captiva Island's famous Bubble Room Orange Crunch Cake. A citrus-y delight.
Ingredients
  • CRUNCH LAYER:
  • 1 cup crushed graham cracker crumbs
  • 1 cup brown sugar
  • ½ c sliced toasted almonds
  • CAKE:
  • 2½ c cake flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup salted butter room temperature
  • 1½ c sugar
  • 3 eggs room temperature
  • 3 egg yolks room temperature
  • ½ cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 2 tablespoons orange extract
  • CREAM CHEESE FROSTING
  • 12 oz cream cheese room temp
  • ¾ Cup butter unsalted room temp butter
  • 4 cups confectioners sugar
  • ½ tsp vanilla extract
  • 1Tbsp orange extract
  • 1 whole orange zest
  • Orange slices for garnish
Instructions
  1. Preheat oven to 325 degrees and toast almonds on a lined baking sheet until light golden brown and aromatic.
  2. Cool almonds for 5 minutes
  3. Pulse graham crackers & toasted almonds in food processor or blender about 6 times.
  4. Pour in bowl and add brown sugar.
  5. Mix well
  6. Trace bottom of three 8"cake pans on parchment paper and cut out 3 circles.
  7. Oil or butter pans well and lay parchment paper circles in bottom of pans.
  8. Oil top of parchment paper lightly.
  9. Add ¾ cup of crunch mixture to each pan and press down evenly with palm of hand until bottom is covered & smooth.
  10. Add more if desired.
  11. Preheat oven to 350.
  12. Whisk cake flour, salt, baking powder and baking soda in large bowl.
  13. Set aside.
  14. Cream butter and sugar for 3 minutes on med low with paddle attachment.
  15. Incorporate eggs and yolks one at a time.
  16. Add ⅓ of flour mixture and half of milk.
  17. Mix until incorporated.
  18. Repeat step again.
  19. Add remaining one third flour mixture and mix until incorporated.
  20. Don't over mix.
  21. Measure cake batter as evenly as you can between the 3 pans.
  22. Approximately 1¾ cup batter into each pan and spread out with spatula.
  23. Place in center rack of oven and bake until center of cake springs back or toothpick comes out clean.
  24. Completely cool cakes before frosting.
  25. Meanwhile,cream room temperature butter and cream cheese on med speed for 3-5 minutes.
  26. Add confectioners sugar, extracts, and orange zest.
  27. Mix on low speed until confectioner's sugar begins to incorporate.
  28. Increase speed to medium low until well blended and holds a nice shape.
  29. Add more confectioner's sugar sparingly if needed to achieve desired consistency.
  30. Frost cooled cakes with crumb coating.
  31. Place 1st cake crunch side up and frost top of cake evenly with desired layer of frosting ¼ to ½ inch thick.
  32. Repeat same step with second layer.
  33. Lay top layer crunch side down touching frosting and second crunch layer.
  34. Crunch sides should be touching one another.
  35. Lightly frost top layer and sides working your way from top to bottom with a thin crumb coating.
  36. Place in fridge or freezer 10 to 20 minutes to set crumb coat layer.
  37. Add final frosting layer and decorate as desired.
  38. Garnish with orange slices.
  39. Keep covered and refrigerated.
  40. Bring to room temp before eating.
Recipe by The Kitchen Prescription at http://thekitchenprescription.com/2015/04/26/orange-crunch-cake/