Monday, February 26, 2018

Orange Sour Cream Coffee Cake

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for BreakfastIn just seven more weeks, we will grow from a family of three to four!  It's all kind of surreal, how much life can change in such a short amount of time.  In the last four years, we got married, bought and partially renovated a house, had a baby boy, and are about to have another.  It's been so amazing to watch our first baby grow into an inquisitive and funny little boy, and I'm so excited to give him a best friend.  Who would ever have thought that I'd be the mom of two little boys?

On Saturday morning, I made this orange sour cream coffee cake, adapted from the eggnog coffee cake I made for Christmas, and this one might be even better.  The cake is beautifully light, soft and tender, infused with orange juice and tangy sour cream, moist and buttery, topped with crumbly streusel lightly spiced with cinnamon and nutmeg, and drizzled with a sweet orange glaze...

My husband has been sick with a bad cough and fever for the past week, so in between taking care of him and our toddler, I haven't had much time to rest or cook, other than to roast a chicken and wilt some spinach for dinner last night, so this cake for breakfast was ideal as it comes together quickly and easily, and lasted us the whole weekend, with still half of it left.  This morning, it was still amazingly soft and moist after being rewarmed for 30 seconds in the microwave.

I've started thinking ahead to when we come home from the hospital, and prepping some freezer meals that can easily be thawed out and baked for easy dinners, and I'm thinking I might need to freeze some of this coffee cake as well...



Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast

Orange Coffee Cake, Orange Sour Cream Coffee Cake, Orange Streusel Coffee Cake, Coffee Cake, Breakfast, Cake for Breakfast





Orange Sour Cream Coffee Cake
printable


Streusel Topping.
  • 1/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, cold
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
Coffee Cake.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup orange juice
  • 1/2 cup whole milk
  • 8 ounces sour cream
  • 2 eggs
  • 1 teaspoon orange extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Glaze.
  • 1 cup powdered sugar
  • 1 - 1 1/2 tablespoons orange juice
  • fresh orange zest, any variety (I used a Cara Cara orange)

Preheat the oven to 350 and spray a 9x13 baking dish with non-stick spray.

Topping.
In a bowl, use a pastry cutter to combine the topping ingredients until coarse and crumbly.  Set aside.

Cake.
In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar and butter on medium speed for several minutes, until light and fluffy.  Scrape the bowl down and beat in orange juice, milk, sour cream, eggs and orange extract until well combined.

In a separate bowl, combine the flour, baking powder, baking soda and salt.  With the mixer on low, add the flour mixture just until moistened.

Spread the batter into the pan and sprinkle with the topping.  Bake for about 25-30 minutes, until a knife in the center comes out clean.

Glaze.
As soon as you take the cake out of the oven, make the glaze.  In a bowl, mix the powdered sugar and orange juice with a spoon until the glaze is a smooth, thick drizzling consistency.  Drizzle over the hot cake, and use a microplane zester to garnish the cake with fresh orange zest.

Cool for about 20 minutes, then serve warm.  This cake is still fantastic for days afterward; just rewarm pieces in the microwave for 20-30 seconds, and it will taste like it is fresh from the oven.

Yields 12-15 servings
Recipe from Curly Girl Kitchen

1 comment :

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.