Orange Coffee Cake

side of coffee cake so you can see the orange cake and orange streusel layer.

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.

Course Breakfast, Brunch, Dessert

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 358kcal

Author Kelly Nash

Cost $5

Equipment

Ingredients

Streusel

8 tbsp unsalted butter melted and cooled
1 cup all-purpose flour spooned and leveled
¾ cup granulated sugar
1 ½ tsp cinnamon
½ tbsp Orange zest*

Orange Cake

2 cups all-purpose flour spooned and leveled
2 tsp baking powder
½ tsp 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 tsp vanilla extract
1 tbsp orange zest
¼ cup sour cream at room temperature
½ cup orange juice

Orange Glaze

½ cup confec sugar
2-3 tsp milk
1 tsp orange zest

US Customary - Metric

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 tbsp unsalted butter, 1 cup all-purpose flour spooned and leveled, ¾ cup granulated sugar, ½ tbsp Orange zest*, 1 ½ tsp cinnamon
In a small bowl, mix together the flour, salt, and baking powder.
2 cups all-purpose flour, 2 tsp baking powder, ½ tsp 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 tsp vanilla extract, 1 tbsp 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 tsp milk, 1 tsp 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