Ingredients
The following ingredients have 4 Servings
- butter and flour for cake pan
- 2 small sweet oranges ((Ortanique, mandarines))
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- zest of 1 small orange
- 6 tablespoons butter (, softened)
- 1 cup sugar
- 2 eggs
- 2/3 cup sour cream
- 1 tablespoon vanilla
- 1 cup sliced almonds
- 1/2 cup sweet angel flake coconut
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons all-purpose flour
- 3 tablespoons butter (, melted)
Instruction
- Preheat oven to 375.
- Grease a 9-inch springform pan with butter and sprinkle with flour; set aside.
- Segment the oranges by cutting off the top stem-end and bottom stem-end of the orange just until the flesh is exposed.
- Stand the orange up on one of the flat ends.
- Working from top to bottom, cut away the peel and pith by following the curve of the fruit.
- Slice out each orange segment by cutting in towards the center of the orange, following the connective membranes. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and orange zest. Set aside.
- In your mixer's bowl, cream together the butter and sugar; beat until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in sour cream and vanilla and continue to mix until thoroughly combined.
- Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
- Pour the batter in prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out.
- Top with one layer of previously prepared oranges.
- Set aside.
- Prepare the streusel topping by combining all ingredients in a bowl; stir to combine.
- Sprinkle the streusel topping evenly over cake batter and oranges.
- Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 30 minutes and serve.
- Cake will last for 3 days, covered, at room temperature.
