Orange Coffee Cake
Brighten up your morning or dessert table with this luscious Orange Coffee Cake, a citrus-infused twist on the classic treat. Bursting with the tangy zest of fresh oranges and balanced by a delicate sweetness, this cake is elevated with a buttery crumble topping and an optional crunch of pecans or walnuts. A moist, tender crumb is achieved through the addition of sour cream, while a drizzle of homemade orange glaze adds the perfect finishing touch. Ideal for brunch gatherings, holiday mornings, or a cozy afternoon snack, this easy-to-make coffee cake pairs beautifully with your favorite cup of coffee or tea. With just 20 minutes of prep and a fragrant 45-minute bake, this citrus delight will become a go-to recipe for any occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 cup Unsalted butter
- 2 tablespoons Orange zest
- 0.5 cup Orange juice
- 0.5 cup Sour cream
- 2 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line the bottom with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together 3/4 cup of the butter (reserve the other 1/4 cup for the crumble topping) and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the orange zest, orange juice, and vanilla extract.
Reduce the mixer speed to low, and alternately add the dry ingredients and the sour cream to the wet mixture. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan and spread it evenly.
To make the crumble topping, mix the brown sugar, 1/4 cup of butter, and 1/2 cup of flour in a small bowl with a fork or your fingers until crumbly. If desired, fold in the chopped nuts. Sprinkle the crumble evenly over the batter.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and a tablespoon of orange juice. Adjust the consistency by adding more milk or powdered sugar as needed.
Once the cake has finished baking, allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Drizzle the orange glaze over the cooled cake, slice, and serve. Enjoy!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 369 mg | 16% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 65.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
