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Prep 20min
Total1hr10min
Servings15
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Ingredients
Cake
1
cup granulated sugar
1
cup butter or margarine, softened
1
tablespoon grated orange peel
1
teaspoon vanilla
2
eggs
2
cups Gold Medal™ self-rising flour
1
cup sour cream
Topping
1/2
cup granulated sugar
2
tablespoons Gold Medal™ self-rising flour
1/2
cup butter or margarine
1
cup chopped pecans
Glaze
1
cup powdered sugar
4 1/2
teaspoons orange juice
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Steps
1
Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
2
On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
3
In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
4
Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
5
Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.
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Remember to grate the peel before squeezing the orange juice.
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