Monday, August 29, 2016

Orange Streusel Coffee Cake

I have been so wanting to make another coffee cake and although I love cinnamon hubby and I both love orange and lemon flavors too so when I saw this recipe I had to make it. This recipe was adapted to the  availability of what I had in my pantry and frige.  I wing things at times.  All is good!

Note: I used brown sugar instead of white sugar when making the streusel topping and didn't have orange zest so substitued lemon zest for it and used two small cake pans.  We'll see how this turn outs with my changes! I am confident it will.

Also my butter was too soft so the streusel is somewhat clumped hehe.  Doubt that will make a difference today but make note of  carefully using a pastry blender to crumble the mixture so it is fine.  Also you might want to make a little more topping for those who like lots of crumble. 




Orange Streusel Coffee Cake





The Cake

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tbsp. orange zest
  • 1/2 cup milk
  • 1/2 cup orange juice
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 tsp. vanilla extract
For the topping:

Streusel
  • 1/2 cup sugar
  • 1/4 cup flour
  • 2 tbsp. cubed butter
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  •  




 Preheat an oven to 375°F. Grease and flour a 9-inch cake pan. Set aside.
Using a large spoon mix together flour, sugar, baking powder, salt and orange zest. Add the milk, orange juice, oil, egg and vanilla extract. Stir just until combined. Pour into the prepared pan.

In a small bowl, combine the topping ingredients using a pastry blender work mixture until the it is  the texture of cornmeal. Evenly sprinkle the mixture over the cake batter.

 Bake for 40-45 minutes, or until a toothpick inserted near the center tests clean. Allow to cool completely in the pan.

You can easily double this recipe as I did.  I like to freeze breakfast breads for later use.  Enjoy!




Recipe courtesy of
 Jamie @ Love Bakes Good Cakes 
Yield: (6-8 servings)




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