Louisiana Crunch Cake

Louisiana Crunch Cake

2-3/4 Cups Flour – SIFTED
2 Teaspoons Baking Powder
1-1/2 Teaspoons Salt
1-3/4 Cups Sugar
1 Cup Crisco
3/4 Cup Milk
1 Teaspoon Orange Extract
1/2 Teaspoon Almond Extract
3 Eggs – UNBEATEN

Topping:
2 Tablespoons Flour
3 Tablespoons Brown Sugar
3 Tablespoons Confectioners Sugar
1/4 Teaspoon Orange Extract
1/4 Teaspoon Orange Rind

Sift together flour, baking powder and salt into large mixing bowl. Add
sugar and stir. Cut in shortening (as for pie crust). Add milk, orange
extract, almond extract, and eggs. Beat thoroughly. “do not pour into pan
yet”

Topping: Combine 3/4 cup of batter with flour, brown sugar, confectioner’s
sugar, orange extract, and orange rind. Mix well (add pecans for a crunchier
topping.) Spread topping in bottom of well-greased tube pan. Pour batter on
top and bake at 375° for 45 minutes to 1 hour. Remove from pan immediately
or topping will stick.

Variation: Substitute cake flour for regular flour for a finer textured
cake. Grease and flour tube pan and bake at 350° for 50 to 60 minutes.

Variation of topping:
3/4 cup butter or margarine
2 tbsps flour
3 tbsps brown sugar
1/4 tsp orange extract.

Mix topping ingredients together and blend well. Spread topping in bottom of
well-greased tube pan.

Set aside.