Chocolate Orange Crumb Cake by judy/mass

[rottiedogs]

Chocolate Orange Crumb Cake
Submitted by judy/mass on August 08, 2004 at 4:07 pm

DESCRIPTION
Chocolate-Orange Crumb Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
* Exported from MasterCook II *

Chocolate-Orange Crumb Cake

Serving Size : 12
Categories : Cakes Desserts
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
8 Tablespoons Unsalted Butter
3/4 Cup Sugar
1 Cup Plain Yogurt Or Buttermilk
2 Large Eggs
1 Teaspoon Freshly Grated Orange Peel
1/2 Teaspoon Vanilla Extract
Crumb Mixture
1/2 Cup Sugar
1/4 Cup Unsweetened Cocoa Powder
3 Tablespoons Unsalted Butter -- cut in 1/2" pieces
2 Teaspoons Freshly Grated Orange Peel

Preheat oven to 350 degrees F. Grease a 9 x 5 x 3 inch loaf pan.

Put the flour, baking powder, baking soda and salt into a large bowl. Stir to mix well.

Melt butter in a small saucepan over very low heat (or in a large glass measure in a microwave oven). Remove from the heat, cool slightly, and stir in the sugar, yogurt, eggs, orange peel and vanilla. Whisk or stir until well blended.

Put all the ingredients for the crumb mixture into a small bowl and work with your fingertips or a pastry blender until mixture is blended and in small particles.

To make the cake, pour the egg mixture over the flour mixture and stir with a wooden spoon just until blended.

Spread half the batter in the prepared pan and sprinkle with half the crumb mixture. Cover with remaining batter and crumbs. To marbleize the crumbs and batter slightly, hold a table knife upright in the batter at one end of the pan. Zigzag from side to side of the pan six to eight times until you reach the other end of the pan.

Bake until a wooden pick inserted in center of the cake comes out moist, but without any uncooked batter clinging to it, about 1 hour. Place the pan on a wire rack to cool at least 30 minutes. Loosen the edges of the cake. Turn out onto the rack and turn over. Let cool completely. Wrap airtight and keep 1 day at room temperature or freeze.

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