This Orange Coffee Cake is super soft, moist, and topped with a homemade orange cinnamon streusel! This easy coffee cake recipe gets tons of fresh citrus flavor thanks to orange juice and zest. This is the perfect breakfast cake to pair up with your morning cup of coffee or to serve at brunch.
I think we all know by now that I’m a lover of all things breakfast and baking! So this orange coffee cake is the perfect combo of both breakfast and dessert since you can have it first thing in the morning, as an afternoon snack, or to have as a sweet treat!
After developing my Pumpkin Coffee Cake, I wanted to make something for citrus season and though an orange coffee cake would be a bright & delicious addition to my coffee cake list. The orange zest and juice pack a punch in this cake that pairs so well with my go-to buttery, cinnamon orange streusel thats on top. Together it's a flavor party in your mouth!
Just like my Almond Coffee Cake, this orange coffee cake is super moist thanks to the addition of sour cream. If you love orange desserts, look no further than my Orange Creamsicle Cookies, or my Cranberry Orange Biscotti.
Why you need to make this recipe
- This orange coffee cake is for all you citrus lovers out there! You get tons of bright orange flavors from the orange juice and the orange zest, and it pairs so well with the cinnamon crumb filling.
- It’s a simple cake recipe that can be made in an 8x8 square pan, giving you the perfect snacking cake.
- You don’t need any fancy ingredients, just 11 simple ingredients that you probably already have in your pantry.
ingredients
- Fresh Orange: You’ll need the zest from one orange for this orange streusel coffee cake recipe.
- Orange Juice: as well as orange zest, I’m adding orange juice to the cake batter to really give that zesty orange flavor! You can use store-bought orange juice, but if you’ve already got some oranges at home then you can use fresh orange juice. Both work great! If you don't have orange juice, you can sub for whole milk, just know your cake won't be as orange-tasting.
- Sour Cream: the secret ingredient to making your citrus cake super moist and tender! Sour cream has a high amount of fat in it, which will make the coffee cake soft and moist.
- All-Purpose Flour: I’ve only tested this recipe with all-purpose flour. Make sure to measure out the flour carefully, adding too much flour can make the coffee cake dense and dry. I recommend using a kitchen scale to weigh the flour.
- Baking Powder: This is the leavener that will help lift the cake in the oven.
- Unsalted Butter: I always use unsalted butter so I can control the level of salt in the cake.
- Ground Cinnamon: a sprinkle of cinnamon in the crumb mixture is going to give us those warm spices that we want in a coffee cake! I love the combination of orange and cinnamon, it's so underused but delicious!
- Vanilla Extract: adding a dash of pure vanilla extract to the cake batter will help enhance the flavors.
- Egg and Egg Yolk: using both a whole egg + another egg yolk to make this cake moist.
How to make
Step 1: Preheat your oven to 350°Fahrenheit. Grease and line an 8x8 square baking pan with parchment paper.
Step 2: In a medium bowl, melt the butter and let cool slightly. Mix the granulated sugar, flour, ground cinnamon, and orange zest with the melted butter. Mix until a coarse crumb forms. Place this in the fridge while making the cake batter.
Step 3: In a small bowl, mix together the flour, salt, and baking powder.
Step 4: In a separate large bowl with a handheld mixer, beat the softened butter and sugar together until well combined. Add the egg, egg yolk, vanilla extract, orange zest, and sour cream.
Step 5: Pour half of the dry ingredients into the wet ingredients, alternating once with the orange juice. Mix until just combined.
Step 6: Pour the cake batter into your prepared pan. Top with the crumbled orange streusel.
Step 7: Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before removing the warm cake to a wire rack to cool completely.
Step 8: Once cooled, top with orange icing- in a small bowl whisk together the powdered sugar, orange zest, and milk until smooth. Drizzle the glaze over the cake, slice, and enjoy with a nice cup of coffee!
Tips for perfecting coffee cakes
- When mixing the cake batter together, try not to over mix it. Over mixing the batter can cause the cake to turn out dry and dense.
- If the orange coffee cake seems to be browning too much in the oven, you only want it to be golden brown, cover it with aluminum foil.
- When lining your cake pan, make sure the parchment paper is hanging over the sides of the cake pan. That will make it so much easier to lift out!
- Let the cake cool completely before slicing it up and topping with glaze, or it might fall apart and icing could melt.
- I’m using an 8x8 cake pan, but you can also use a 9-inch round pan.
Storage and Reheating Instructions
Store the cooled cake in an airtight container at room temperature for up to 4-5 days. To freeze, wrap slices tightly in plastic wrap and then place in a ziploc bag. Freeze for up to 2 months. To thaw, allow it to sit at room temperature until thawed.
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📖 Recipe
Orange Coffee Cake
Equipment
Ingredients
Streusel
- 8 tablespoon unsalted butter melted and cooled
- 1 cup all-purpose flour spooned and leveled
- ¾ cup granulated sugar
- 1 ½ teaspoon cinnamon
- ½ tablespoon Orange zest*
Orange Cake
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter at room temperature
- ¾ cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon orange zest
- ¼ cup sour cream at room temperature
- ½ cup orange juice
Orange Glaze
- ½ cup confec sugar
- 2-3 teaspoon milk
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 350°Fahrenheit. Grease and line an 8x8 square baking pan with parchment paper.
- Make streusel: In a medium bowl, melt the butter and let cool slightly. Mix the granulated sugar, flour, ground cinnamon, and orange zest with the melted butter. Mix until a coarse crumb forms. Place this in the fridge while making the cake batter.8 tablespoon unsalted butter, 1 cup all-purpose flour spooned and leveled, ¾ cup granulated sugar, ½ tablespoon Orange zest*, 1 ½ teaspoon cinnamon
- In a small bowl, mix together the flour, salt, and baking powder.2 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
- In a separate large bowl with a handheld mixer, beat the softened butter and sugar together until well combined. Add the egg, egg yolk, vanilla extract, orange zest, and sour cream.¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 egg yolk, ¼ cup sour cream, 2 teaspoon vanilla extract, 1 tablespoon orange zest
- Pour half of the dry ingredients into the wet ingredients, alternating once with the orange juice. Mix until just combined.½ cup orange juice
- Pour the cake batter into your prepared pan. Top with the crumbled orange streusel.
- Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before removing the warm cake to a wire rack to cool completely.
- Once cooled, top with orange icing- in a small bowl whisk together the powdered sugar, orange zest, and milk until smooth. Drizzle the glaze over the cake, slice, and enjoy with a nice cup of coffee!½ cup confec sugar, 2-3 teaspoon milk, 1 teaspoon orange zest
Notes
- *I used 2 large oranges for this recipe
- Store the cooled cake in an airtight container at room temperature for up to 4-5 days. To freeze, wrap slices tightly in plastic wrap and then place in a ziploc bag. Freeze for up to 2 months. To thaw, allow it to sit at room temperature until thawed.
Nutrition
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