Tender, rich, citrusy and sweet Orange coffee cake topped with a delicious Almond and Coconut Streusel topping.
Apparently, I don’t have time to get dinner to the table, but I sure do have 2 hours to make a cake…
See, what I like about us – us, as in you and I – is that I can tell you about my stressful days that resulted in a Sandra Lee semi-homemade-ish dinner and you completely understand! How else was I going to pull off those Sweet Korean BBQ Beef Tacos in the middle of moving. Semi-homemade is sometimes the way to go.
But, that’s why we also have those other times… those times when we can focus two hours on making a delicious coffee cake with oranges and almonds.
There’s also a fundamental difference between cooking and baking. Cooking is what I do because I have to keep the people in this house alive…
Baking is what I do to relax and keep my soul happy.
Weird as it may sound, only people that enjoy baking can understand relaxing while measuring flour and creaming butter and sugar. It’s my favorite pastime. Well, that and eating.
The very best thing about baking is the learning process. I can’t tell you how many cakes – and muffins and breads – I’ve made that didn’t turn out quite as they should have. By the time a baked recipe makes it to the blog, you better believe that there’s been at least 3 test-runs before your eyes landed on it.
This lovely coffee cake was in my “test kitchen” 4 times before I *think* I nailed it. She was such a diva throughout the entire process. The oranges weren’t sweet enough, the coconut wasn’t wet enough, the sour cream wasn’t fat enough… I’m telling you, I had a field day with this one.
Thing is that the cake was always edible…very, very edible. The problem was in the texture; it wasn’t dense enough. Or as dense as a coffee cake should be. Finally, after adding some fatty sour cream to it, it all came together. And sweeter oranges. Can’t tell you how much that matters in this cake. Make sure you use very sweet oranges, like Ortanique or mandarin oranges; those work the best.
If you don’t have two hours to spare, oh well! You better find the time and make this cake. Scouts honor, you will love it! And so will your belly.
- butter and flour for cake pan
- 2 small sweet oranges (Ortanique, mandarines)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- zest of 1 small orange
- 6 tablespoons butter , softened
- 1 cup sugar
- 2 eggs
- 2/3 cup sour cream
- 1 tablespoon vanilla
- 1 cup sliced almonds
- 1/2 cup sweet angel flake coconut
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons all-purpose flour
- 3 tablespoons butter , melted
Preheat oven to 375.
Grease a 9-inch springform pan with butter and sprinkle with flour; set aside.
Segment the oranges by cutting off the top stem-end and bottom stem-end of the orange just until the flesh is exposed.
Stand the orange up on one of the flat ends.
Working from top to bottom, cut away the peel and pith by following the curve of the fruit.
Slice out each orange segment by cutting in towards the center of the orange, following the connective membranes. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon and orange zest. Set aside.
In your mixer's bowl, cream together the butter and sugar; beat until creamy.
Add eggs, one at a time, beating well after each addition.
Beat in sour cream and vanilla and continue to mix until thoroughly combined.
Keeping mixer on low, slowly add flour mixture and continue to mix until well incorporated.
Pour the batter in prepared cake pan and using an offset spatula, spread the batter evenly and smooth it out.
Top with one layer of previously prepared oranges.
Prepare the streusel topping by combining all ingredients in a bowl; stir to combine.
Sprinkle the streusel topping evenly over cake batter and oranges.
Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 30 minutes and serve.
Cake will last for 3 days, covered, at room temperature.