Go Back
+ servings
Orange and Almond Coffee Cake | www.diethood.com

Orange and Almond Coffee Cake

Katerina | Diethood
Tender, rich, citrusy and sweet orange coffee cake topped with a delicious almond and coconut Streusel topping.
Servings : 10 servings
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins

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.

Nutrition

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 | Net Carbs: 50 g

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