Orange Zest Cinnamon Coffee Cake

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I originally wanted to make this Orange Streusel Coffee Cake from Love Bakes Good Cakes, but then I didn’t want to miss the cinnamon sugar filling of cakes like this King Arthur Cinnamon Streusel Coffee Cake. So I added some extra orange zest and oats, and combined the two recipes!

The result is a moist and dense coffee cake with a healthy helping of cinnamon and brown sugar, with a perfect hint of orange in every bite. This is perfect as a dessert with some ice cream and raspberries, but would be great as a holiday or special occasion breakfast as well!

Orange Zest Cinnamon Coffee Cake 

Topping

  • 1/2 cup sugar
  • 1/4 t salt
  • heaping 1/2 cup oats
  • 1/4 cup flour
  • 1 T orange zest
  • 4 T melted butter

Filling

  • 1/2 cup brown sugar
  • 1 T cinnamon
  • 1 T orange zest

Cake

  • 6 T butter, room temperature
  • 1/2 t salt
  • 1 T orange zest
  • 3/4 cup sugar
  • 1/6 cup brown sugar
  • 1 and 1/4 t baking powder
  • 2 t vanilla
  • 1.5 eggs (I know, sorry)
  • 1/3 cup plain Greek yogurt
  • scant 1/2 cup milk
  • 1/4 cup orange juice
  • scant 2 cups flour

Instructions

  1. Prepare the topping by mixing all ingredients in a small bowl and set aside.
  2. Prepare the filling in another small bowl by mixing those ingredients together and set aside.
  3. Preheat the oven to 350 and butter and flour a loaf pan.
  4. Beat the butter, salt, white and brown sugars, baking powder, vanilla, and orange zest for at least three minutes, until incorporated and smooth.
  5. Add the eggs one at a time, beating after each addition.
  6. In a small bowl mix the yogurt, milk, and orange juice. Small lumps may remain, that is ok.
  7. Measure out the scant two cups of flour and add the flour and the milk mixture to the bowl alternately, starting and ending with the flour. Stir until just incorporated.
  8. Add half the batter to the loaf pan. Spread the filling evenly over the batter. Add the remaining half of the batter. Run a knife through the batter to swirl the filling. Then add the topping and press down gently.
  9. Bake at 350 for 55-70 minutes. (It took about 67 minutes in my oven.)

*You could easily double this recipe and make either a 9 in round cake or an 8 in square cake. This cake yielded enough for about eight large pieces.

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About Amanda Bakes Cakes

Baker. Grad student. Hiker. Crossword puzzler. Trivia junkie.
This entry was posted in Cakes, Holiday, Uncategorized and tagged , , . Bookmark the permalink.

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