Orange-Almond Coffee Cake
Orange-Almond Coffee Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup milk
- 1/2 teaspoon almond extract
For the Almond Topping
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan. Alternatively, line with parchment paper and grease.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, 1 tablespoon of orange zest, and almond extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. A few small lumps are okay.
⏱️ 3 min
- 6
In a small bowl, prepare the almond topping by combining the sliced almonds, light brown sugar, and ground cinnamon. Drizzle in the 2 tablespoons of melted unsalted butter and mix until the almonds are evenly coated.
⏱️ 3 min
- 7
Pour the cake batter into the prepared pan and spread evenly. Sprinkle the almond topping mixture over the top of the batter.
⏱️ 2 min - 8
Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
⏱️ 40 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min
- 10
While the cake cools, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and 1/2 teaspoon of orange zest until smooth. If the glaze is too thick, add a few drops more orange juice; if too thin, add a little more powdered sugar.
⏱️ 5 min
- 11
Once the cake is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Orange-Almond Coffee Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup milk
- 1/2 teaspoon almond extract
For the Almond Topping
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8-inch square pan. Alternatively, line with parchment paper and grease.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, 1 tablespoon of orange zest, and almond extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. A few small lumps are okay.
⏱️ 3 min - 6
In a small bowl, prepare the almond topping by combining the sliced almonds, light brown sugar, and ground cinnamon. Drizzle in the 2 tablespoons of melted unsalted butter and mix until the almonds are evenly coated.
⏱️ 3 min - 7
Pour the cake batter into the prepared pan and spread evenly. Sprinkle the almond topping mixture over the top of the batter.
⏱️ 2 min - 8
Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
⏱️ 40 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 15 min - 10
While the cake cools, prepare the orange glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and 1/2 teaspoon of orange zest until smooth. If the glaze is too thick, add a few drops more orange juice; if too thin, add a little more powdered sugar.
⏱️ 5 min - 11
Once the cake is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set for a few minutes before slicing and serving.
⏱️ 5 min