Orange Streusel Coffee Cake
Brighten up your mornings with this indulgent Orange Streusel Coffee Cake, a perfect balance of citrusy freshness and cozy sweetness. This moist and tender cake derives its zesty flavor from freshly squeezed orange juice and vibrant orange zest, while a rich streusel topping made with brown sugar, cinnamon, and optional chopped pecans adds an irresistible crunch. The addition of sour cream ensures a creamy texture, making this coffee cake the ultimate treat to pair with your favorite cup of coffee or tea. With a quick 20-minute prep time and a gorgeous crumbly topping, this cake is ideal for brunch, holidays, or any special occasion. Serve it warm for a comforting homemade dessert, or dust it with powdered sugar for an extra touch of elegance.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup fresh orange juice
- 1 tablespoon orange zest
- 2 pieces large eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 cup chopped pecans (optional)
- 0.25 cup all-purpose flour (for streusel)
- 3 tablespoons unsalted butter, melted (for streusel)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round baking pan or springform pan.
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 0.5 teaspoon salt.
Add the 0.5 cup softened unsalted butter, 0.75 cup fresh orange juice, 1 tablespoon orange zest, 2 large eggs, 0.5 cup sour cream, and 1 teaspoon vanilla extract to the dry ingredients. Beat until smooth and well combined.
Pour the batter into the prepared pan and spread it evenly.
In a small bowl, mix 0.5 cup brown sugar, 1 teaspoon ground cinnamon, 0.25 cup all-purpose flour, 0.5 cup chopped pecans (if using), and 3 tablespoons melted unsalted butter until crumbly. This will be your streusel topping.
Sprinkle the streusel mixture evenly over the cake batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely or serve warm.
Optional: Dust with powdered sugar before serving for a decorative touch.
Nutrition Facts
Calories |
4077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 2789 mg | 121% | |
| Total Carbohydrate | 525.9 g | 191% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 296.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 434 mg | 33% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1184 mg | 25% | |
*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.
