Orange Chocolate Crunch

This orange chocolate crunch cake is an unusual one: fresh orange segments and juice go directly into the batter, making the cake incredibly moist without any butter or oil. The oranges release their juice as they bake, creating pockets of citrus flavor throughout. A hint of almond extract rounds out the orange with a subtle nuttiness.

The crunch topping is what makes this cake special. Brown sugar, semi-sweet chocolate chips, and chopped walnuts get sprinkled on top before baking. As the cake rises, the topping sinks slightly and caramelizes into a crunchy, candy-like crust with melted chocolate streaked through it.

No butter or oil in the batter means the cake itself is lighter than you’d expect. The eggs and orange juice provide moisture and binding, while the baking powder and soda give it lift. It’s a surprisingly simple batter that comes together quickly once you’ve sectioned the oranges.

Kitchen Tips

• Cut orange sections into small pieces so they distribute evenly through the batter. Large chunks create wet pockets that don’t bake through.
• Sift the dry ingredients together as directed. This ensures the leaveners are evenly distributed for a consistent rise.
• Check for doneness at 45 minutes. The topping can make it tricky to tell, so use a toothpick inserted in the center.
• Let the cake cool in the pan. The chocolate chip topping is molten hot and needs time to set.

Variations

• Use blood oranges when in season for a deeper, berry-like citrus flavor and stunning color.
• Swap walnuts for pecans or sliced almonds to match the almond extract in the batter.
• Add a tablespoon of orange zest to the batter for an even more intense citrus punch.