Armenian Orange Cake

My Arizona friend Nancy gave me this superb Autumn recipe 16 years ago. I can’t believe I’ve waited all this time to try it! When I did, it instantly became a favorite!

Who could resist its lightly orange-flavored crumb crust, the orange-flavored cake batter over that, the crunch of lightly toasted nuts, and the orange-liqueur in its whipped cream topping? Not only is this cake delicious - it’s easy!

Armenian Orange Cake:

2 c. (500 mL) brown sugar

2 c. (500 mL) all-purpose flour

1/2 c. (125 mL) butter or margarine

1/2 tsp. (2.5 mL) salt

2 tbsp. (15 mL) freshly grated orange zest (See Note)

1/2 tsp. (2.5 mL) powdered allspice

1 c. (250 mL) dairy sour cream

1 tsp. (5 mL) baking soda

1 egg, slightly beaten

1/2 c. (125 mL) chopped walnuts, lightly toasted

Preheat oven to 350 deg. F. Line bottom of 9-inch (23 cm) square metal or glass baking pan or dish with parchment. Spray-grease sides of dish or pan.

In medium bowl, combine brown sugar, flour, butter, salt, zest, and allspice. Cut and mixture with pastry blender or two knives until crumbly and well blended. Spoon half crumb mixture into pan, lightly patting into place. 

Combine sour cream with baking soda. Quickly blend with egg. Pour into remainder of crumb mixture with egg, mixing quickly but thoroughly. Pour batter over crumbs spreading right to edges. Sprinkle with nuts. Bake 40-to-45 min. until toothpick poked into center comes out clean.

Note: One medium orange produces about 1 tbsp. (15 mL) zest. Be sure to zest extra for the topping!

Prepare Orange Whipped Topping while cake bakes. Serve cake warm, with orange topping.

Orange Whipped Topping:

1 c. (250 mL) heavy cream (whipping cream)

2 tbsp. (25 mL) icing sugar

1 tsp. (5 mL) freshly grated orange zest

2 tbsp. (25 mL) orange-flavored liqueur 

Whip cream until stiff. Stir in sugar, peel and liqueur. Refrigerate about 1 hr., to blend flavors.