Name: Chocolate-Orange Crumb Cake
Prep time: 20 min
Cook time: 1 h
Yield: 1 loaf pan
Ingredients: 2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 8 tablespoons butter; 3/4 cup granulated sugar; 1 cup plain yogurt or buttermilk; 2 large eggs; 1 teaspoon freshly grated orange rind; 1/2 teaspoon vanilla extract; 1/2 cup brown sugar; 1/4 cup unsweetened cocoa powder; 3 tablespoons butter; 2 teaspoons freshly grated orange rind

During the beginning of our “Stay at Home” order from our county health officer, baking seemed to be a superb endeavor. At this point, it still seems like a great idea! This tea-cake/bread is wonderful toasted, as well.

Chocolate-Orange Crumb Cake

From a delightful little book published in 1991, "Tea Breads and Coffeecakes," by Elizabeth Alston.

Servings	Prep Time
1 loaf pan	20 minutes

Cook Time

1 hour

Servings	Prep Time
1 loaf pan	20 minutes

Cook Time

1 hour

Chocolate-Orange Crumb Cake

From a delightful little book published in 1991, "Tea Breads and Coffeecakes," by Elizabeth Alston.

Servings	Prep Time
1 loaf pan	20 minutes

Cook Time

1 hour

Servings	Prep Time
1 loaf pan	20 minutes

Cook Time

1 hour

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons butter
3/4 cup granulated sugar
1 cup plain yogurt or buttermilk
2 large eggs
1 teaspoon freshly grated orange rind
1/2 teaspoon vanilla extract

Crumb Mixture

1/2 cup brown sugar
1/4 cup unsweetened cocoa powder
3 tablespoons butter
2 teaspoons freshly grated orange rind

Servings: loaf pan

Instructions

Heat the oven to 350°F. Grease the pan.
Put the flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well.
Melt the butter in a small saucepan over very low heat (or in a large glass measure in a microwave oven). Remove from the heat 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 until the 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 about half the batter in the prepared pan and sprinkle with half the crumb mixture. Cover with the remaining batter and crumbs.
To marbelize 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 tines until you reach the other end.
Bake until a wooden pick inserted in the 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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