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Emandal

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March 28, 2020

Chocolate-Orange Crumb Cake

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
Print Recipe
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
Print Recipe
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
  1. Heat the oven to 350°F. Grease the pan.
  2. Put the flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well.
  3. 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.
  4. 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.
  5. To make the cake, pour the egg mixture over the flour mixture and stir with a wooden spoon just until blended.
  6. Spread about half the batter in the prepared pan and sprinkle with half the crumb mixture. Cover with the remaining batter and crumbs.
  7. 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.
  8. 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.
  9. 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.
  10. Let cool completely. Wrap airtight and keep 1 day at room temperature or freeze.
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  • Family Camp 2020
    • Visiting the Farm, circa 2021
    • The Eminent Emandal Emulation of 2020….Photos!
    • The Great Emandal Sunflower ShowOff of 1994 versus The Eminent Emandal Emulation of 2020
    • Family Camp
  • Art Stays
    • Art Stays Overview
    • Cancelled until 2021: 2020 Art Stay Workshops
    • Look for 2021 dates in January! 2020 Art Stay Dates, Fees & Registration
    • Emandal Art Stays Guidelines for Workshop Instructors
    • Art Stays Newsletter
  • From the Kitchen
    • Winter 2020-Tam’s Soup of the Week
    • General Store
    • Featured Recipes
  • Photos
    • Camp Area – Cabins, Showers & Bathrooms
    • Farm to Table Goodness
    • Garden Flower Delights
    • Hiking Sights
    • Kitchen Garden Fruit
    • Kitchen Garden Vegetables & Herbs
    • Our Furry & Feathered Friends
    • River Fun
    • Staff Life Highlights

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