Tender, rich, citrusy and sweet Orange coffee cake topped with a delicious Almond and Coconut Streusel topping.

Orange and Almond Coffee Cake Diethood Orange and Almond Coffee Cake

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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.

Orange Almond Coffee Cake Diethood Orange and Almond Coffee Cake

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.

Orange Almond Streussel Coffee Cake Diethood Orange and Almond Coffee Cake

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.

ENJOY!

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Orange and Almond Coffee Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 00 minute

Total Time: 1 hour, 20 minutes

Yield: Serves 8 to 10

Coffee Cake Diethood Recipe Orange and Almond Coffee Cake

Tender, rich, citrusy and sweet Orange coffee cake topped with a delicious Almond and Coconut Streusel topping.

Ingredients

    For the Cake
  • 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
  • For the Streusel Topping:
  • 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

Instructions

  • 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.
  • Set aside.
  • 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.
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 Orange and Almond Coffee Cake

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32 Comments on this article. Feel free to join this conversation.

  1. Pats March 13, 2014 at 12:31 PM - Reply

    I made this cake..the streusel was burnt though..could it be the temperature of the oven? Most of the other orange-almond cakes use orange juice and bake for an hour at 350 degrees. Your drool worthy photograph brought me over here :)

  2. Laura Dembowski January 22, 2014 at 7:42 AM - Reply

    Recipe testing can be hard but also very fun. This cake looks well worth it! So comforting.

  3. Kirsten November 9, 2013 at 3:06 PM - Reply

    Kate,
    Can I add this to my recipe round up (photo + link only) for the Band Fruit Fundraiser next month?
    It looks wonderful, and I’ve ordered a case of mandarins I think.

    • Katerina Petrovska November 9, 2013 at 3:12 PM - Reply

      Hi Kirsten!!
      Yes, absolutely! I’d love for you to add it. Thank you! :)

      • Kirsten December 2, 2013 at 12:26 PM - Reply

        Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!

  4. Valerie November 9, 2013 at 1:31 PM - Reply

    It’s all about quality control when it comes to baking. ;) This cake is definitely my cup of tea!

  5. Ramona November 9, 2013 at 9:50 AM - Reply

    Now, this is my kind of coffee cake!!

  6. Nancy P.@thebittersideofsweet November 8, 2013 at 3:05 PM - Reply

    I find it very soothing to be in the kitchen! But only when I am alone and no one pounding on my knees needing something! The cake looks amazing!!

  7. Nami | Just One Cookbook November 8, 2013 at 12:20 AM - Reply

    I’m very particular when it comes to coffee cake because I really like to eat moist ones. My gosh, your coffee cake is beyond perfect. Looking so delicious, and I love the almond on top! Whole cake, please! ;)

  8. Tonia@thegunnysack November 7, 2013 at 11:01 PM - Reply

    Oh, I totally agree with you! I’m all about the baking and the cooking is because I have to. This cake looks amazing!

  9. Sylvie @ Gourmande in the Kitchen November 7, 2013 at 1:59 AM - Reply

    It sounds divine, that crumbly topping gets me every time!

  10. Laura (Tutti Dolci) November 6, 2013 at 10:59 PM - Reply

    I love orange and almond cakes, and that streusel topping is divine!

  11. Valerie @ From Valerie's Kitchen November 6, 2013 at 9:57 PM - Reply

    Looks delicious Kate. I love fruity cakes :) I’m so glad you stuck with it. So much more important than dinner!

  12. A_Boleyn November 6, 2013 at 3:02 PM - Reply

    I like the flavours you used in your lovely cake and used them a couple of weeks ago to make florentines. Have you ever tried them?

    http://a-boleyn.livejournal.com/155566.html

    The earlier version was good by this was even better, in my opinion.

    By the way, I’m glad you invested all that time making this recipe perfect. :) I use the spare time I get by pulling mains out of my freezer which I’ve made in big batches for days when I want to get creative.

  13. Julia@Vikalinka November 6, 2013 at 12:26 PM - Reply

    Ahh, I can’t wait to make it! I love anything with almonds…seriously. The pictures are gorgeous too!

  14. Meagan November 6, 2013 at 11:53 AM - Reply

    I feel the same way about cooking and baking. Maybe thats why I started a baking business to keep myself busy and sane!

    • Katerina Petrovska November 6, 2013 at 12:19 PM - Reply

      You know exactly what I meant :) You feel me, gurrrrl! BEST OF LUCK with the new venture!! xoxo

  15. Cristina November 6, 2013 at 11:27 AM - Reply

    It is looking delicious! I intend to amke this. But why it is named ”coffee ”cake? Where is the coffee?

    • Katerina Petrovska November 6, 2013 at 11:36 AM - Reply

      Hi Cristina!! There is no “coffee” in coffee cakes :). It is called a coffee cake because it is to be enjoyed with a cup of coffee. :)

      • Cristina November 6, 2013 at 12:13 PM - Reply

        oh,thanks.That’s good,I am a big coffee lover!

        • Katerina Petrovska November 6, 2013 at 12:18 PM - Reply

          Me, too!! These cakes are perfect with a cup of coffee. Tall, dense, sweet and crunchy. :)

  16. Anna@CrunchyCreamySweet November 6, 2013 at 11:06 AM - Reply

    Gorgeous! Love the flavors and the topping! Pinning!

  17. Angie@Angie's Recipes November 6, 2013 at 10:24 AM - Reply

    This screams DELICIOUSNESS out loud, Kate.

  18. Denise Browning@From Brazil To You November 6, 2013 at 8:10 AM - Reply

    What a pretty cake, Kate! And the photography is to take our breath away!!!! Pinned!

  19. Laura Dembowski (@piesandplots) November 6, 2013 at 7:43 AM - Reply

    This cake looks so worth two hours! Yummy! I have found that lately I like to cook more than bake because I tend not to blog about it so there’s no pressure to make the perfect recipe and take perfect pics.

  20. Chung-Ah | Damn Delicious November 6, 2013 at 3:51 AM - Reply

    Dude I’d skip cooking dinner any day of the week to make this cake!

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