This citrusy variation on a streudel stole the judges' hearts because who doesn't love a sugary topping.
This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1950.
- 1 orange
- 1 Cup raisins
- 1/3 Cup walnuts
- 2 Cups Pillsbury BEST All Purpose or Unbleached Flour
- 1/2 Cup margarine or butter, softened, or shortening
- 2 eggs
- Reserved 1/3 cup orange juice
- 1/3 Cup sugar
- 1 Teaspoon cinnamon
- 1/4 Cup finely chopped walnuts
Heat oven to 350 degrees F. Grease and flour 13x9-inch pan. Squeeze orange, reserving 1/3 cup juice for topping; remove seeds. In blender container, food processor bowl with metal blade or food mill, grind together orange peel and pulp, raisins and 1/3 cup walnuts. Set aside.
Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour batter into greased and floured pan.
Bake at 350 degrees F. for 35 to 45 minutes or until toothpick inserted in center comes out clean. Drizzle reserved 1/3 cup orange juice over warm cake in pan.
In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Stir in 1/4 cup walnuts; sprinkle over cake. Cool 1 hour or until completely cooled.