Orange Coffee Cake with Cinnamon Streusel Topping
Fresh orange juice replaces milk in this soft and moist Orange Coffee Cake with Cinnamon Streusel Topping, giving it a bright and sunny flavor.
This is a flavorful baked treat to break out of the winter woes.
I love coffee cakes of all kinds and always have, but I really love the unique flavor here.
This recipe uses a substantial amount of orange juice in the recipe (1 cup for an 8×8 pan!), so you can actually taste the orange juice in the cake.
The cake is moist, not overly sweet, and has a bright, citrusy flavor from the orange juice.
It’s all topped off with my favorite way to finish all my coffee cakes: a streusel crumb topping.
It’s simple to make, mixed together from flour, dark brown sugar, cinnamon, salt, and good quality butter.
How to Make Streusel Topping:
Start the coffee cake by making the cinnamon streusel topping.
In a bowl, combine all-purpose flour, dark brown sugar, salt, and cinnamon:
Whisk together to combine, then add one stick of cold, cubed butter:
Use your fingertips to break down the butter cubes and rub them into the flour sugar mixture, until you end up with small clumps:
Store the streusel topping in the refrigerator while you make the orange coffee cake:
How to Make Orange Coffee Cake:
In a large bowl, cream together butter and sugar until fluffy and combined:
Mix in 3 eggs, one at a time, then mix in a dollop of sour cream:
Next combine the dry ingredients, which is flour, baking powder and salt:
Add half the dry ingredients to the wet:
Mix that in, then add a 1/2 cup of orange juice:
Repeat this process again with the remaining half of the dry ingredients and the orange juice, then pour the batter into a greased and floured 8×8 pan:
Grab the streusel crumb topping from the refrigerator and evenly spread it out over the top of the batter:
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean, and the top is golden brown:
Let the cake cool for at least 15 minutes, then cut into squares and serve:
Serve the coffee cake with your favorite morning beverage. I usually pair the cake with a glass of orange juice to echo the flavors in the cake.
Pecan Sticky Buns, English Style Scones, and Lemon Poppy Seed Muffins are a few more of my favorite treats to bake for brunch. Enjoy!
Orange Coffee Cake with Streusel Crumb Topping
For the Cinnamon Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
For the Orange Coffee Cake:
- 1 teaspoon butter for greasing the pan
- 1 tablespoon flour for greasing the pan
- 1/2 cup unsalted butter softened to room temperature
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup orange juice (I recommend pulp free)
- To make the streusel crumb topping, in a bowl, whisk to combine the flour, brown sugar, cinnamon, and salt. Add the butter cubes to the bowl, and use your fingertips to break down the butter pieces and rub them into the flour mixture, until small clumps form. Keep in the refrigerator while you prepare the cake.
- Preheat the oven to 350 degrees F. Grease and flour an 8×8″ metal cake pan, and set aside.
- In a large bowl, cream together the butter and sugar with an electric mixer until fluffy and combined. Add the eggs one at a time, mixing each egg in well before adding the next. Add the sour cream and mix until combined.
- In a separate bowl, whisk to combine the flour, baking powder, and salt.
- Add half of the flour mixture to the butter egg mixture, and mix until combined. Then add half of the orange juice, and mix until combined. Mix in the remaining half of the dry ingredients, then the remaining orange juice.
- Pour the coffee cake batter into the greased and floured pan, then evenly spread the streusel crumb topping all over the top of the batter. Bake the cake for 55 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool for at least 15 minutes before serving, then enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post originally published in March 2016. Updated in December 2019.
36 Comments on “Orange Coffee Cake with Cinnamon Streusel Topping”
I tried to give this recipe 5 stars, but no matter how much I tapped, it wouldn’t do it—stopping at four. Therefore, my FIVE STAR review is this orange coffee cake with streusel topping is moist and most delicious! I did not change a thing from the instructions. The orange juice ingredient gives this good coffee cake extra yummy depth and does not overpower the taste. Thank you for making home made breakfasts even better!
Thank you Karen! So glad you enjoyed the coffee cake. I think there’s something wonky going on with the star ratings because someone else had a similar problem. Going to have my web designer look at this. Thanks. Happy cooking!
Too much sugar! Not enough streusel! I enjoy baked treats, and that’s the only reason you are getting 3 stars!!! ~~~ = 3 Tildas
The recipe calls for a metal pan. Is it okay to use a glass dish instead?
Hi Brenda, yes that’s okay, but usually glass dishes require a longer baking time than a metal pan (sometimes by as much as 10 minutes), so go by doneness at the end. Watch closely so it’s not overbaked though. Enjoy!
If I double the recipe will a 9 x 13 pan work okay
I haven’t tested how that would go, but you’d have to watch it for doneness rather than go by time.
Great flavor. Got many compliments on how good it was.
Hi Anna, thanks for sharing! I’m really glad to hear that. Happy baking!
The orange juice in here was lovely. Adding a subtle sweetness and freshness to the cake.
Superb recipe. Although, I have made many orange cake recipe but this looks different. I will surely give it a try.
Oh gosh! This is delicious and soft and crumbly and with a piece of cake in my mouth I’m thinking of ways to substitute the juices. Apple juice and the cinnamon I can’t find…Pineapple and coconut flakes in the crumb. Again, thanks for the inspiration!
I just made this coffee cake. I couldn’t find the cinnamon and I had already started the recipe…so I made it anyway and the results are fabulous! I use two separate pans, a wee smaller and a toaster oven. Thank you thank you thank you.
Thanks for the tip on this, I’m going to try it out tonight! I’m gonna make it with an eye out for maybe trying a pineapple flavored too!
Thanks for this recipe. I loved it. If I could give you more stars, be sure I would. If you are interested in translating to spanish your recipes, I would be happy to help you with them.
I love crumb cake with orange juice but never thought to combine orange in the batter! Lovely recipe!
Oh yum! thanks
Do you have to use the sour cream, I cannot have dairy and can substitute the butter but there are not a lot of alternatives for non diary sour cream. Do you think it would affect the taste if I don’t use it. I have fresh squeezed orange juice that when oranges are in season, I zest and juice and freeze them in ice cube trays, would this be okay for the Simply Orange Juice? I welcome your response. Thank you.
It’s there more to aid in tenderness. You can leave it out and it should still be moist, just be careful not to overmix the batter. Enjoy!!!
This cake sounds so good. Thank you.
Oh, yum! This looks perfect. I love anything orange flavored. I’ll have to make this!
Mary, thanks for the comment! If you enjoy orange-flavored baked treats, you should check out my website. IEnjoyBakedTreats.com !!! Be sure to like and subscribe!!!