Valencia Cara Orange Tea Cake
1/2 cup sugar
1/4 cup flour
3 tbsp butter, cold and cut into pieces
Pinch of Cara orange zest
White decorator sugar, optional
In a small bowl, stir together sugar and flour. Using a pastry blender, cut into butter until small crumble. Add in zest and set aside.
1 1/2 +1 tbsp flour
2 tsp baking powder
1 tsp coarse salt
1 cup sugar
1 cup sour cream
Juice from 1 Cara orange, about 1/2 cup
Zest from 1 Cara orange
1/2 cup butter, melted
Heat oven to 350 degrees
Spray 8 inch round pan with cooking spray and line with parchment paper. Set aside
With an electric mixer, beat together eggs and sour cream, when smooth, add sugar orange juice and zest. Beat until smooth. Add baking powder, salt and flour. When smooth. Slowly add butter, until blended. Pour into prepared pan. Spread crumble evenly over the top, sprinkle with decorator sugar if desired.
Bake for 40-45 minutes or until golden brown and cake tester comes out clean.
Cool slightly and remove from pan if desired.
Makes 8 servings
Recipe by Amy Richardson