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Orange and Almond Coffee Cake

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

Orange and Almond Coffee Cake |

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 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 and Almond Coffee Cake |

If you don’t have two hours to spare, could you try to find the time and make this cake? Scouts honor, you will love it! And so will your belly.


Orange and Almond Coffee Cake |

Orange and Almond Coffee Cake

Katerina | Diethood
Tender, rich, citrusy and sweet orange coffee cake topped with a delicious almond and coconut Streusel topping.
No ratings yet
Servings : 10 servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


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


  • 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.


Calories: 437 kcal | Carbohydrates: 53 g | Protein: 7 g | Fat: 22 g | Saturated Fat: 11 g | Cholesterol: 67 mg | Sodium: 174 mg | Potassium: 295 mg | Fiber: 3 g | Sugar: 29 g | Vitamin A: 515 IU | Vitamin C: 14.1 mg | Calcium: 110 mg | Iron: 2.1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast/Dessert
Cuisine: American
Keyword: coffee cake recipes, coffee crumb cake, crumb cake
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32 comments on “Orange and Almond Coffee Cake”

  1. Hmm, no I have not made it yet. BUT yes, I plan to in the next day or two. Wondering… did you considering using almond flour too, just a small portion, maybe 1/4 c? Just a thought because you said in your comment above that it was “not dense enough.” But your pic is awesome and I am looking forward to making this! 😋

  2. I live in a rural area and everything is limited as far as variety goes. If I cannot find these types of oranges, could canned mandarin oranges be used? I know it would not be as good as fresh but I am not sure I have seen mandarin oranges in the stores. Thank you.

  3. Thank you so much for sharing another wonderful recipe. I love your recipes but hate wading through all the knee-deep ads Very very irritating that that they mess up such a good site.

  4. Yes, the cake is gorgeous & looks delicious, BUT has anyone other than Katerina made it?! I want to make it for Thanksgiving and nobody else seems to have commented on the taste! I’m still going to give it a try, but I’d feel a lot better about it if there was more than one opinion! No offense intended!

    1. Katerina - Diethood
      Katerina Petrovska

      None taken! 🙂 It’s easier when there’s reviews. I was trying to find one for you on Pinterest because that’s where I saw them, but it seems impossible to find it. My advice is to make sure the oranges you use are sweet and cleaned. Let me know if you try it. Happy Thanksgiving, Liz!!

  5. 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 🙂

  6. 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.

      1. 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!

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

  8. Avatar photo
    Nancy P.@thebittersideofsweet

    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!!

  9. Avatar photo
    Nami | Just One Cookbook

    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! 😉

  10. Avatar photo

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

  11. Avatar photo
    Valerie @ From Valerie's Kitchen

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

  12. 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?

    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. Avatar photo

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

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

    1. Katerina - Diethood
      Katerina Petrovska

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

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

    1. Katerina - Diethood
      Katerina Petrovska

      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. 🙂

        1. Katerina - Diethood
          Katerina Petrovska

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

  16. Avatar photo
    Denise Browning@From Brazil To You

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

  17. Avatar photo
    Laura Dembowski (@piesandplots)

    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.

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