Orange Streusel Loaf Cake
Brighten your day with this zesty and crumbly Orange Streusel Loaf Cake—a moist and tender dessert bursting with citrusy flavor and topped with a buttery cinnamon streusel. This easy-to-make loaf combines freshly squeezed orange juice, vibrant orange zest, and a hint of vanilla for a perfectly sweet and tangy flavor profile. The crumbly streusel topping, made with brown sugar, cinnamon, and cold butter, adds a delightful crunch and aromatic warmth to every bite. Ready in just over an hour, this loaf cake is ideal for brunch, afternoon tea, or a cozy dessert. Serve it as is or with a dollop of whipped cream for an indulgent treat that will impress any crowd! Perfect for orange dessert lovers, this recipe is a must-try.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 2 large eggs
- 0.5 cups orange juice (freshly squeezed)
- 1 tablespoon orange zest
- 0.25 cups milk
- 1 teaspoon vanilla extract
- 0.5 cups all-purpose flour (for streusel)
- 0.25 cups brown sugar (light)
- 3 tablespoons unsalted butter (cold and cubed)
- 0.5 teaspoons ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, eggs, orange juice, orange zest, milk, and vanilla extract. Whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
To prepare the streusel topping, combine all-purpose flour, brown sugar, ground cinnamon, and cold cubed butter in a small bowl.
Use a pastry cutter or your fingers to mix the streusel ingredients until crumbly in texture.
Sprinkle the streusel mixture evenly over the top of the batter in the loaf pan.
Bake the loaf cake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 34.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 106 mg | 2% | |
*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.
