Oh so good!

The crunch cake is really yummy. It really is a pretty easy recipe and I hope you enjoy it.
Cake...
2-3/4 c. flour
2 tsp. baking powder
1-1/2 tsp. salt
1-3/4 c. sugar
1 c. shortening
3/4 c. milk
1 tsp. orange extract
1/2 tsp. almond extract
3 large eggs

Topping...
2 T. flour
3 T. brown sugar
3 T. confectioners sugar (10X)
1/4 tsp. orange extract
1/2 tsp. orange zest
1/2 c. chopped pecans

Sift flour, baking powder and salt together in a large mixing bowl. Add the sugar & stir. Cut in the shortening with a pastry blender or 2 knives. Add the milk, extracts and eggs. Beat thoroughly, set aside. For the topping, combine 3/4 cup of the cake batter with flour, brown sugar, 10x sugar, extract and zest. Mix well. Add pecans. Spread topping in the bottom of a well-greased tube pan. Pour the batter on top and bake at 375 degrees for 45 to 60 minutes. Remove immediately from the pan or it will stick.

*Optional...
Mix 1/4 cup 10x sugar and a teaspoon or 2 of milk together to make a glaze consistency. Drizzle on top of cooled cake. You can also add 1/4 tsp. of orange extract for flavor.

Although this may seem like it's involved, it really isn't and mixes quickly. It not only works well as a dessert after dinner, but it's a great breakfast treat.