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Café de Olla Spice Crater Cake

Yields: 8 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Orange Peel, Minced, Dehydrated 1 oz bag $2.40
Baker's Brew Coffee Spice 1 oz bag $2.95

Ingredients:

Directions:

Mix all topping ingredients together and place in refrigerator for 10 to 20 min. to harden. Meanwhile, in a bowl, mix the flour, sugar, baking soda and spice. Next, in a separate bowl, combine the eggs, orange juice, molasses, oil and sour cream. Stir the wet ingredients into the dry until just combined. Pour into a greased 8- or 9-inch round baking pan. Next, pinch small amounts of the topping onto to the top of the batter. Distribute evenly, leaving gaps between topping so the craters can form during baking. Bake at 375 degrees for 25 to 30 min. or until a toothpick comes out clean (from the cake, not the topping). Let cool in the pan on a wire rack.

Serving Suggestions:

Cut and serve warm with coffee.

Yields:

8 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Café De Olla Spice Crater Cake

“My daughter gave me the BEST birthday present yesterday!! It is a custom box of spices from Savory. I absolutely love it and can't wait to start cooking with my new spices.”

-Jeannette S. of Colorado Springs, CO

Café de Olla Spice Crater Cake


Yields: 8 servings

Ingredients:

Directions:

Mix all topping ingredients together and place in refrigerator for 10 to 20 min. to harden. Meanwhile, in a bowl, mix the flour, sugar, baking soda and spice. Next, in a separate bowl, combine the eggs, orange juice, molasses, oil and sour cream. Stir the wet ingredients into the dry until just combined. Pour into a greased 8- or 9-inch round baking pan. Next, pinch small amounts of the topping onto to the top of the batter. Distribute evenly, leaving gaps between topping so the craters can form during baking. Bake at 375 degrees for 25 to 30 min. or until a toothpick comes out clean (from the cake, not the topping). Let cool in the pan on a wire rack.

Serving Suggestions:

Cut and serve warm with coffee.

Yields:

8 servings

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.