A bright, citrusy coffee cake with a brown sugar and cinnamon streusel topping — the orange juice and fresh zest give it a sunny flavor that makes it feel like a special occasion breakfast even on a regular morning. Terri Board’s recipe comes together quickly in three separate bowls before everything is combined and baked in a round cake pan. Serve it warm straight from the oven.
Ingredients
— Streusel Topping —
¼ c brown sugar
½ tsp ground cinnamon
1 Tbsp flour
1 Tbsp butter, melted
— Cake —
2 c flour
1 c white sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ c butter, melted
⅔ c orange juice
1 orange, zested
2 eggs, beaten
Instructions
Preheat oven to 350°F. Lightly grease a 10-inch round cake pan.
Make the streusel: In a small bowl, mix together the brown sugar, cinnamon, 1 Tbsp flour, and 1 Tbsp melted butter. Set aside.
In a large bowl, whisk together the 2 c flour, white sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the ½ c melted butter, orange juice, orange zest, and beaten eggs.
Stir the butter-orange mixture into the flour mixture until well blended.
Transfer batter to the prepared cake pan.
Sprinkle the streusel topping evenly over the batter.
Bake at 350°F for 30 minutes, or until a knife inserted in the center comes out clean.
Serve warm.
Tip: The flour and sugar for the cake batter were listed in the instructions rather than the ingredient list on the original recipe card — 2 c flour and 1 c granulated sugar, confirmed correct.
