- 1/ 3 cup granulated sugar
- 1/ 2 cup all-purpose flour
- 1/ 4 cup unsalted butter, cold
- 1/ 4 teaspoon ground nutmeg
- 1/ 4 teaspoon ground cinnamon
Preheat the oven to 350 and spray a 9x13 baking dish with non-stick spray.
In a bowl, use a pastry cutter to combine the topping ingredients until coarse and crumbly. Set aside.
- 1 cup granulated sugar
- 1/ 2 cup unsalted butter, room temperature
- 1/ 2 cup orange juice
- 1/ 2 cup whole milk
- 8 ounces sour cream
- 2 large eggs
- 1 teaspoon orange extract
- 2 1/ 2 cups all-purpose flour
- 1 1/ 2 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon coarse Kosher salt
In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed for several minutes, until light and fluffy. Scrape the bowl down and beat in orange juice, milk, sour cream, eggs and orange extract until well combined.
In a separate bowl, combine the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture just until moistened.
Spread the batter into the pan and sprinkle with the topping. Bake for about 25-30 minutes, until a knife in the center comes out clean.
- 1 cup powdered sugar
- 1 1/ 2 tablespoons orange juice
- 1 teaspoon fresh orange zest, any variety
As soon as you take the cake out of the oven, make the glaze. In a bowl, mix the powdered sugar and orange juice with a spoon until the glaze is a smooth, thick drizzling consistency. Drizzle over the hot cake, and use a microplane zester to garnish the cake with fresh orange zest.
Cool for about 20 minutes, then serve warm. This cake is still fantastic for days afterward; just rewarm pieces in the microwave for 20-30 seconds, and it will taste like it is fresh from the oven.