Orange Coffee Cake
This Orange Coffee Cake is unbelievably moist and has the most delicious and refreshing flavor. The citrus flavor from the orange adds such a wonderful pop of flavor but is subtle enough not to take over the entire recipe. It makes for the perfect summertime breakfast or treat!
ORANGE COFFEE CAKE
I just returned home from the most amazing girls weekend with my daughter. We went to visit my grandma and I thoroughly enjoyed watching my oldest daughter getting to experience all the fun things I remember doing with my grandma growing up. She sewed pajama pants, made a beautiful decoration for her room, made some quiet time activities and made some homemade strawberry jam. Cooking with my grandma is one of my fondest childhood memories. Its actually one of the reasons I started this blog in the first place. A passion for being in the kitchen and creating runs deep in my family.
Coffee cake is one of the staples I remember my grandma always having when we went to visit her. It soon became my mom’s staple. Over time, it became fun to put spins on our classic favorite. Today’s coffee cake has to be my favorite one yet. This recipe is beyond moist and has such an incredible refreshing citrus flavor.
WHY IS IT CALLED COFFEE CAKE?
Well, coffee cakes are like they sound, they were/and are paired traditionally paired with coffee. Whether as a breakfast, quick snack, or something sweet to pair with the coffee, they are perfect for anytime or occasion. They are more like sweet quick breads than cakes.
WHAT MAKES A CAKE A COFFEE CAKE?
Traditionally, coffee cakes are moist and topped with a crumb topping or streusel. They also can be drizzled with glaze.
I could not stop at one piece of this Orange Coffee Cake. It reminded me of orange rolls only BETTER! The cake part is so soft and moist and the crumb topping provides a perfect complimenting texture to each bite. It is drizzled with a simple yet outstanding glaze. This will be one recipe I make time and time again and I am sure you will too!
If you like this recipe, you will want to try these:
- Orange Creamsicle Bread
- Orange Rolls
- Orange Creamsicle Cookies
- Orange Creamsicle Sheet Cake
- Orange Creamsicle Bundt Cake
- 1¾ cup sugar
- 2 eggs
- ¼ cup buttermilk
- ¾ cup orange juice
- ½ cup oil
- 1 teaspoon vanilla
- 4 Tablespoon orange zest
- 2 cups flour
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 6 Tablespoons butter
- 1 cup sugar
- 1 cup flour
- 1 Tablespoon Orange zest
- ½ cup powdered sugar
- 3 Tablespoons heavy cream
- ½ teaspoon orange zest
- Preheat oven to 350 degrees F.
- Spray spring form pan with vegetable cooking spray.
- In a large mixing bowl beat sugar and eggs until creamy.
- Add buttermilk, orange juice, oil, and orange zest and mix again.
- Sift together flour, baking powder, and salt stir into the wet mixture. DO NOT OVER MIX!
- In a small mixing bowl combine butter, sugar, flour, and orange zest and with a fork mix until crumbly.
- Sprinkle over cake.
- Bake for 30 to 40 minutes or until done. To determine when cake is done insert a long toothpick. If it comes out clean, it is done.
- Carefully remove cake from spring form pan and place on cake stand.
- Combine all ingredients and drizzle glaze over the top. Serve warm or at room temperature.
Hi Nikki, This recipe looks awesome, just one question before I make it - I'm guessing the oven temperature be 350 degrees since no temp was listed.
Hi Nikki, please disregard my previous comment, just now saw the oven temp was listed. Guess I need another cup of coffee!
Mary M. Morrison
Is the amount of orange juice correct? My cake is huge and flowing over the spring pan.
Mary M. Morrison
The cake did not bake and after 50 minutes I took it out of the oven and let it set. 2 hours later I cut into it and it was completely unbaked.. I think there is to much liquid in the recipe.
I had the same outcome. I"m an experienced baker and had this cake in for 50 minutes. Edges were done and middle was much. Wish I knew why as it does have a good flavor.
I had the same problem - cake was underdone in the center even after 50 min. I'm an experienced baker and not sure what problem might be.
I had the same problem as the others. I'm wondering if you used a bigger springform pan?
Mine are cooling so I have tasted it yet, but I made minor changes after reading the comments. I used 2/3 cup oj, used slightly less oil, and was a little heavier on the flour. After 50 minutes the cake was cooked through. Also, I left my springform pan at my parents house so used an 8x8 square pan and a loaf pan instead (I saw that the spring forms were overflowing so I used two pans). Smells great, batter was delicious.
One more thing, the vanilla is in the ingredients list, but not the instructions so I put it in with the rest of the wet ingredients.
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