This Orange Coffee Cake is unbelievably moist with a bright, refreshing citrus flavor. The orange adds a lovely pop without overpowering the cake, making it an ideal summertime breakfast or sweet treat.
ORANGE COFFEE CAKE
I recently returned from a heartwarming girls’ weekend visiting my grandmother, and watching my daughter enjoy the same simple pleasures I did as a child reminded me why I love baking. My grandmother always had coffee cake ready for visitors, and that tradition continued with my mom. Over the years I’ve experimented with variations, and this orange version might be my favorite. It’s incredibly moist, tender, and bursting with subtle citrus notes that brighten every bite.
Coffee cake is perfect for pairing with coffee, enjoying as a quick breakfast, or serving as a light dessert. This Orange Coffee Cake tastes like orange rolls, only better: a soft, tender cake with a crunchy crumb topping and a simple glaze to finish.
WHY IS IT CALLED COFFEE CAKE?
The name comes from the cake’s traditional role as a companion to coffee. These cakes are usually sweet quick breads or tender cakes intended to be enjoyed alongside a cup of coffee at breakfast, brunch, or teatime.
WHAT MAKES A CAKE A COFFEE CAKE?
Classic coffee cakes are moist, often topped with a streusel or crumb topping and sometimes finished with a glaze. The texture contrast between the soft cake and the crumb topping is part of their appeal.
I couldn’t stop at one slice of this Orange Coffee Cake. The cake itself is soft and moist, the crumb topping adds a pleasant crunch, and the drizzle of orange-scented glaze ties it all together. This is a recipe you’ll want to make again and again.
- 1 3/4 cups sugar
- 2 eggs
- 1/4 cup buttermilk
- 3/4 cup orange juice
- 1/2 cup oil
- 1 teaspoon vanilla
- 4 tablespoons orange zest
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Crumb Topping
- 6 tablespoons butter
- 1 cup sugar
- 1 cup flour
- 1 tablespoon orange zest
- Glaze
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon orange zest
- Preheat oven to 350°F (175°C). Grease a springform pan with cooking spray.
- In a large bowl, beat the sugar and eggs until creamy.
- Add buttermilk, orange juice, oil, vanilla, and orange zest; mix until combined.
- Sift together flour, baking powder, and salt, then gently fold into the wet ingredients. Do not overmix.
- In a small bowl, combine butter, sugar, flour, and orange zest. Mix with a fork until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake 30–40 minutes, or until a long toothpick inserted into the center comes out clean. Remove from oven and carefully release the springform pan.
- Whisk together powdered sugar, heavy cream, and orange zest. Drizzle over the cake while warm or once cooled to room temperature.
Enjoy!