• Prep Time: 10 mins
  • Cooking Time: 60 mins
  • Serves: 9

Orange Coffee Cake with Cinnamon Streusel Topping

  • Recipe Submitted by on

 Ingredients List

  • 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!

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