Citrus crunch cake is the perfect autumn dessert. It resembles coffee cake, but has the most amazing sugared crunchy topping!
Beer I don’t pair with gose very often. It’s not the easiest beer to pair with and it’s also not the easiest beer to find. I have found that this style of beer has really taken off in the United States within the last year. You can definitely find more on the shelves of your local liquor store than you could a couple of years ago. I love pairing citrus-flavored recipes with gose. It really makes all of the flavors pop, and I would look no other way than that pairing with this recipe.
Brunch For today’s food pairings, I wanted to stick with a brunch theme. Mind you, you can definitely serve this recipe any time of day, but I have kind of been obsessed with dessert for brunch lately. In addition to serving this beauty, I would have to go savory for the rest of the recipes. While I love sweet, you definitely need some savory in your brunch to counteract it. It has all you need for whipping up the perfect brunch! I would definitely start the brunch off with this crab cake benedict and a vegetable side dish of some kind. Maybe throw in these homemade vanilla bean yogurt and stone fruit granola bowls for good measure. ;) If you are looking for more brunch recipes, I posted a lovely round up a couple of weeks ago!
Citrus Crunch Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tbsp poppy seeds
- 12 tbsp unsalted butter softened to room temperature
- 1/2 cup light brown sugar
- 1 cup granulated sugar divided
- 3 large eggs room temperature
- 1/2 cup freshly-squeezed orange juice
- 1 tbsp orange zest
- 3/4 cup confectioner's sugar
- Preheat your oven to 350 degrees F and heavily spray an 8-inch cake pan with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside.
- In the bowl of your stand mixer with paddle attachment fixed, cream together the butter, brown sugar, and 1/2 cup of granulated sugar. Add each egg, one at a time. Make sure each egg is added fully before adding the next one. Add 1/4 cup of the orange juice and orange zest. Mix until just combined. With the mixer running on the lowest speed possible, add the dry ingredients to the wet. Mix, scraping down once or twice, until the ingredients are fully mixed.
- Pour the cake batter into the prepared pan. The batter is going to be a little bit thicker than traditional. This is OK. Smooth out the top and place the cake in the oven. Bake the cake for 55 minutes to an hour or until a toothpick comes out clean and the top is very brown.
- While the cake is baking, combine the remaining 1/2 cup of sugar, 1/4 cup of orange juice and confectioner's sugar in a medium bowl. Whisk until smooth.
- While the cake is still hot, take a wooden skewer and poke the top so there are small holes everywhere. Pour the glaze evenly on top and smooth out with a rubber spatula if needed. Let the cake stand for 30 minutes before turning it out of the pan and cutting into pieces. Serve immediately or store for 24 hours. Enjoy!