Can you believe this is the first time I’ve been in the kitchen, right and proper in a while? Sadly with the countdown to the silly season, party planning, shopping and an endless parade of social occasions and Christmas parties, I barely had the energy to bake!
Finally I got some time to myself after a whirlwind weekend, to re-acquaint with the hearth and a cake is long overdue. Not wanting to face the X-mas Shopping carpark scrap, I made use of basic ingredients I had at home.
My family adores orange cakes and this cake is deliciously dense but moist…the way we like it. This cake is a great alternative to the traditional fruit cake or Christmas pudding, which sadly aren’t favourites in my household. I already have my Christmas Dessert menu sorted but this cake is great for casual get togethers and to serve with coffee or tea when guests pop around.
Orange Butter Cake with Coconut Crumble
250g unsalted butter – room temperature and cubed
225g caster sugar
1/2 tsp vanilla extract
1/2 C freshly squeezed orange juice
zest of 2 oranges
225g self-raising flour
1/2 C self-raising flour
1/4 C raw sugar
45g butter – chopped
1/4 C dessicated coconut
Preheat oven to 180°C and grease a 23cm springform cake tin.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each one.
Add vanilla extract, orange juice and orange zest and mix together.
Add flour in small batches, mixing between each addition until combined. Pour batter into the cake tin and level the surface.
To make crumble:
Rub flour into the butter until it resembles breadcrumbs. Add sugar and coconut and mix until combined.
Spread crumble evenly over the top of the cake and bake in the oven for 45-50 minutes or until skewer comes out clean and the crumble is nice and golden.
If it looks like the crumble is browning too fast before the cake is cooked, cover the cake tin with foil (to slow the browning) and continue baking.
Take it out of the oven and let the cake cool in the tin for 10 minutes.
Remove the sides of the tin and let it cool for another 10-15 minutes. Best enjoyed warm.