Minoo made this Armenian Orange Cake while Jenny is busy with her Blueberry Upside Down Cake. This cake has a very nice crunchy base and a soft and moist cake on top. It is also topped with some chopped walnuts which added another layer of crunch to it.

I don’t know much about Armenia or the background behind the name of this cake. Anyone knows or could make a good guess?

The Armenian Orange Cake is flavoured with lots of orange zest. The citrus flavour just burst in your mouth.

Ingredients

• 2 cups brown sugar
• 2 cups sifted all purpose flour
• 1/2 cup butter
• 1/2 teaspoon salt
• 2 tablespoons grated fresh orange peel (from 2 large oranges)
• 1/2 teaspoon allspice
• 1 teaspoon baking soda
• 1 cup dairy sour cream
• 1 egg, slightly beaten
• 1/2 cup chopped nuts (walnuts, cashews or almonds)

Instructions

Preheat the oven to 350F.

Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl. Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.

Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.

In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.

Add the sour cream mixture into the remaining half of the curmb mixture. Blend well.

Pour the batter over the crumb base.

Sprinkle the top with chopped nuts. Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean. Serve warm with whipped cream if you desired.

The top part of this cake will look soft but do not overbake the cake. It is meant to be soft and moist.

Minoo, thank you for sharing the recipe.