Orange Cinnamon Coffee Cake {Naptime Everyday}
Last weekend was our first weekend at home in three weeks. You can imagine my relief at not having to get in a car or on an airplane yet again. Not that I don’t love a good trip – but my ankles are begging for mercy! I did my best to keep our schedule generally free and clear to allow for a nice amount of down time. I wanted to focus on some very necessary pre-baby nesting and some fun baking with my daughter. To kick off our weekend we made this orange cinnamon coffee cake. Moist, delicious, and easily made in just one bowl, it was the perfect cozy breakfast treat to celebrate some time at home.
When baking with my daughter it is key I steer clear of recipes with super strict instructions. When preschoolers hit the kitchen it is generally acknowledged that a mess will be made and the exact measurements of flour may or may not make it into the bowl. Since this cake is just a simple one-bowl batter it worked well for us. She could add ingredients and turn on the mixer to her heart’s content and I didn’t sweat it when several lumps of flour tipped out onto the counter.
Once this was in the oven I let my nesting instincts completely take over. Most of Saturday afternoon was spent cleaning the closet in the baby’s-to-be room, evaluating the baby toy situation (we have plenty), and rinsing the last of the herb pot. By the time I’d accomplished everyday I’d set out to do the cake was cooled and ready for snacking. While it is ideal for brunch or even a holiday morning breakfast, this time we indulged in slices with tea for a late afternoon snack. Each bite was full of bright citrus and warm cinnamon, the very essence of fall and all the warmth and comfort that comes with it.
Recipe
Orange Cinnamon Coffee Cake
Ingredients
Cake:
| ¾ | stick (6 tablespoons) unsalted butter |
| ¾ | cups granulated sugar |
| 2 | large eggs |
| 1 | teaspoon vanilla extract |
| 1 | large orange, zested |
| 1 | teaspoon ground cinnamon |
| 2/3 | cup sour cream |
| 1 ¼ | cups all-purpose flour |
| 1 | teaspoon baking powder |
| ¼ | teaspoon baking soda |
| 1 | large pinch kosher salt |
Streusel:
| ¼ | cup granulated sugar |
| ½ | cup light brown sugar |
| 1 | teaspoon ground cinnamon |
| 1 | stick (4 ounces) unsalted butter, melted |
| 1 ½ | cups all-purpose flour |
Instructions
1. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking dish (or a baking dish of equal proportions) and set aside.
2. In a mixer cream the butter and sugar for the cake until light and fluffy. About 4 minutes. Then, add in the eggs one at a time, beating well after each addition. Next, add the vanilla extract and orange zest and mix well. Finally, beat in the sour cream until smooth.
3. Sift together the flour, baking powder, baking soda, salt, and cinnamon and slowly mix it into the batter on low speed until just incorporated and the batter is smooth.
4. Pour the batter into the baking dish and spread it evenly. Then, make the streusel.
5. To make the streusel mix together the sugars and cinnamon in a small bowl. Then stir in the melted butter and flour. Drop the streusel in large chunks on top of the cake.
6. Bake the cake for about 40 to 45 minutes, or until it is lightly browned and pulling away from the sides and a cake tester comes out clean. Allow to cool. Serve!
Naptime Notes
Naptime Recipe Serving ideas
This delicious cake is easy to serve as a coffee cake and also makes a great afternoon snack with tea
Naptime Stopwatch
20 minutes prep time, 40 minutes baking time
Naptime Reviews
This kid-friendly cake is perfect for the season!
I’m thinking this is our Saturday baking project, thank you!
[…] bright citrus zest, warm cinnamon and features a copius topping of brown sugar and cinnamon.Get the recipe for Orange Cinnamon Coffee Cake by clicking here!Some more interesting posts:Halloween Fun: Candy Corn Tie-Dye Cake in a Jar8 Fall Donut Recipes to […]
The idea behind the recipe is really good…the citrus part of it really comes through…the problem that I had with this cake was there was something missing… And I really think it has something to do with the salt level… The recipe calls for unsalted butter and I really think it should be salted butter… if you are lowering your salt intake this is fine but this was a holiday cake and I wasn’t trying to lower anything… The cake was not all that moist either. I really wish there was another ingredient in there whether it be applesauce or more oil or something that would have made it a little bit moister.. I did put a drizzly icing over-the-top of the cake by mixing 2 tablespoons of the juice of the orange in with one cup of confectioners sugar.. I’m really not sure if this is something I will make again
Hi! I am sorry you didn’t love it. The recipe does call for kosher salt so if you would like it saltier I recommend adding two or more pinches. Anything more than a teaspoon would be excessive, I think. I generally always use unsalted butter when baking because it is easier to control the flavor by adding my own salt. As for the moisture, it might have been over baked. If you try it again try reducing the baking time by 5 minutes. You can also add a little extra oil if you think tar would help. Fruit juice , like orange juice, would be good in the batter too. Best, Kelsey
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