This is a traditional family dish from Germany. I modified it so that it will mix and rise for the first time in your bread maker. Everyone adores it, so I make it every Christmas as gifts. It tastes great at any time, but especially good heated with butter!
| Servings: | 12 |
| Yield: | 1 to 10 – inch bundt pan |
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups packed brown sugar
- 1 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup butter, softened
- 1 cup orange juice
- 1 tablespoon orange zest
- 3 eggs
- 1 cup chopped walnuts
- 1 cup confectioners’ sugar
- 1 tablespoon water
- ½ cup packed brown sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch bundt pan.
- Measure the flour, 1 1/2 cups packed brown sugar, graham cracker crumbs, baking powder, baking soda, salt, ground cinnamon, softened butter or margarine, orange juice and the eggs. Beat until smooth about 2 to 3 minutes. Stir in the walnuts and pour the batter into the prepared pan.
- Bake at 350 degrees F (for 45 to 50 minutes) or until a toothpick inserted in the center comes out clean. Let cake stand in pan for 20 minutes. Invert cake onto a serving plate and ice with Brown Sugar Glaze.
- To Make Brown Sugar Glaze: Combine the confectioners’ sugar, water, 1/2 cup brown sugar and the vanilla. Add more sugar or water to make a proper consistency for a barely pourable glaze.
Nutrition Facts
| Calories | 511 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 519 mg |
| Sugars | 50 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I read the reviews and made alterations with more orange and zest. It was moist and well balanced. The sauce for the topping was also using more zest and orange juice with heavy cream that provided a caramel favor yet lite taste. It is a rich cake so the serving are many like 20. I used the bundt cake pan and baked for about 45 minutes at 350 temp.
This cake was pretty dense but with added orange zest (based on other reveiwers input) and a little OJ in the glaze subbed for the water, it had a nice citrusy and nutty flavor. My tasters loved this one.
I added an extra Tab of orange peel and it came out nice. Most of my family loved it, but I think they’re starved for homade baking! LOL Still, I’m going to try the other graham recipes here.
A good recipe, but don’t expect a majorly orange taste – it’s actually quite a mild cake. Keep the graham crumbs large if you want a crunchy texture, otherwise you won’t notice them at all. I wanted to cut use up oj so I made the glaze from oj, sugar and cornstarch, and it turned up quite well.
This cake is incredibly easy to make and just fabulous. As suggested by a reviewer I did an orange glaze but ended up also adding lemon and lemon zest and it came out real good.
This coffeecake has an excellent flavor. We all love it. I didn’t care for the brown sugar glaze though and so I used an orange glaze of conf. sugar, o.j., vanilla and orange zest instead. It complimented the cake really well.
Wonderful cake! I increased the grated orange zest to 2 Tbl. (1 Tbl. wasn’t enough for me last time I made this cake.) I would make that same adjustment next time – 2 Tbl. was perfect! Thanks for the recipe!
Wonderful flavor and a quick & easy cake to make!