CRANBERRY CRUNCH CAKE WITH WARM ORANGE SAUCE

This was my favorite new recipe this Christmas season.  My sister-in-law, Alicia Chilcote,  made the cake for my birthday in November.  I liked her version but thought it needed a little orange zing in the cake and the sauce.  I also have an Orange Crunch Cake I like and decided to put the crunch topping on this.  I cut half the fat from the original sauce and the cake only has 3 T. of oil, which I questioned but it works.  The fresh cranberries add all the needed moisture.  This is a very nice holiday or winter dish.

THE CRUNCH TOPPING  -  Crush 3 whole graham crackers (1/2 C)  and mix with 1/4 C brown sugar, 1/4 C of  fine chopped nuts (optional) and 1/4 C melted butter  -  Press into the bottom of a well greased bundt pan and up the sides a little.  

CRANBERRY CAKE 

2 Cups flour    

1 Cup sugar  

1 egg beaten
2 tsp. Baking Powder

1/2 tsp. Baking Soda

½ tsp salt
3 T Oil
3 cups fresh Cranberries (sort out the squishy ones)

The juice of 1 large orange and milk to make 2/3 cup

1 T. finely grated orange peel

Mix dry ingredients together.  Add orange juice mixture, egg and oil.  Mix well (will be a stiff batter, add 1 T of milk if it seems too dry)  add cranberries and peel.  Pour over the crunch mixture carefully.  Bake @ 350 for about 35-40 min.   This can be made in a 9x13 pan also.  I have had a little problem getting the middle top cooked in the bundt. pan.   Serve with warm sauce.

SAUCE
Melt 1/4 C butter in a sauce pan add 2 T flour and stir for one minute on medium heat.  Add  1 C. sugar 3/4 C. fresh orange juice and 1 T. orange peel and 1/2 C whipping cream.  Bring to a boil.  Serve warm over the cake. Lovely, lovely!

ORANGE CRUNCH CAKE

I made this for Mike's birthday this week.  If you like orange flavored things this is great.  The crunch bottom makes the cake.

1 cup graham cracker crumbs

1/2 cup brown sugar
1/2 cup chopped walnuts
1/2 cup butter, softened


1 (18.25 ounce) package yellow cake mix
1/2 cup water
1/2 cup fresh orange juice
1/3 cup vegetable oil
3 eggs
2 tablespoons grated orange zest


1 (16 ounce) can prepared vanilla frosting
1 (8 ounce) container frozen whipped
topping, thawed
2 tablespoons grated orange zest


Directions:
1. Preheat oven to 350 degrees F . Grease and flour two 9-10 inch pans. Combine the graham cracker crumbs, brown sugar, walnuts and butter. Divide mixture evenly between the prepared pans. Press into the bottom. Set aside.


2. In a medium bowl, mix together the cake mix, water, orange juice and oil until blended. Beat in the eggs, one at a time, then stir in the orange zest. Pour the mixture evenly over the crunch layer in the pans.


3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes, then invert onto a wire rack and cool completely before frosting. Frost (crunch side up) between layers, on top and sides. Arrange orange sections on top if desired, refrigerate.


4. To make the frosting: In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping. Stir in the orange zest. Use frosting on completely cooled cake layers.


If you want to make the frosting from scratch which I did cream ¼ C. butter and add 3 Cups powdered sugar and enough fresh orange juice to make a stiff frosting add 2 T. grated orange zest. Whip one cup of cream until stiff and fold into the frosting. The frosting must be applied somewhat thin with these amounts. It was a stretch getting it all covered but seemed like plenty in the eating. You could make half again more frosting and cream for an easier cover.