This orange crumb cake is moist and topped with a massive portion of pecan-studded crumbs. It will make any breakfast a fabulous treat, or a gathering for coffee something special.
To me, having a fresh warm pieced of a homemade coffee cake is one of life’s greatest pleasures. Crumb cake is the quintessential coffee cake for the Northeast, particularly for New York. I’ve made several of these beauties over the years, but I wanted to try out one with Grand Marnier and pecans. The flavors of oranges and pecans are one of my favorite combinations. And they work well here.
This orange crumb cake comes together in absolutely no time. If you have all the ingredients ready, it takes more time to pre-heat the oven than to put a crumb cake together ready to bake. Which means you could throw this together for an incredible Sunday treat for breakfast. And by it’s time to eat your whole kitchen will smell of oranges, cinnamon and pecans.
If you don’t want or have any Grand Marnier hanging around, you could omit it or substitute bourbon or even a teaspoon of orange extract. Using a good butter here will make a difference also as the butter flavor come through deliciously.
Serving this orange crumb cake at your next gathering warm from the oven will make anyones day.
Moist and tender crumb with Grand Marnier and orange flavored cake topped with a crunchy pecan topping. This cake is delicious any time of the year.
- 2 ½ cups (8 ½ ounceall-purpose flour
- 1 ¼ cups (8 ¾ ouncesugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon grated orange zest
- 1 cup 2 sticks butter
- 1 teaspoon vanilla
- 1 ½ cups chopped pecans
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter 1 stick butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 tablespoons Grand Marnier
- 1 cup sour cream
- 2 tablespoons grated orange zest
- confectioners sugar for dusting
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In a medium bowl, combine with a whisk or fork the flour, sugar, salt, cinnamon and 1 tablespoon grated orange zest.
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In a microwave or small saucepan, melt the butter, let cool briefly and then add the vanilla and Grand Marnier.
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Pour the melted butter mixture into the dry ingredients and stir with a fork until all the butter has been absorbed and you have a uniformly moistened crumb mixture.
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Stir in the chopped pecans and set aside while you make the cake batter.
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In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
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In a large mixing bowl, cream the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Scrape down the bowl and then beat in the vanilla and sour cream.
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Add the combined dry ingredients to the creamed butter mixture just until combined. Do not over mix.
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Pour the batter into the prepared pan, spreading evenly.
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Crumble the crumb mixture over the batter completely covering the batter evenly.
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Bake for 35 to 40 minutes until a toothpick inserted near the center comes out clean.
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Cool on a rack Dust with the powdered sugar.
