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Almond Orange Streusel Coffee Cake

By: JLDC  
"This is a fabulous coffee cake! It has a crumbly sliced almond and brown sugar streusel topping plus a delicious glaze and a hint of orange throughout the cake. For variety, substitute a different type of nut in the streusel mixture. You can also use a Bundt cake pan if you don't have a tube pan. Absolutely irresistible!"

Rating: This weblink has been rated 7 times with an average star rating of 3.7 Read Reviews (6)

Rate/Review | 366 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
35 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • Streusel:
  • 1 cup packed brown sugar
  • 1 cup sliced almonds
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, melted
  • 1 teaspoon freshly grated orange zest
  • Cake:
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon freshly grated orange zest
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2/3 cup orange juice
  • Glaze:
  • 5 teaspoons orange juice
  • 1 cup confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
  2. In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
  3. In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
  4. In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
  5. Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
  6. Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 416 | Total Fat: 18.1g | Cholesterol: 82mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by PANIKUSS 
The brown sugar melts and makes the cake mushy and it looks and even tastes raw. I would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by MARAJ 
I thought this was delicious! Based on the previous comments, I baked this cake for longer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2005 by Lillie L 
I was not sure if I should attempt this recipe due to low ratings, but it looked like the kind... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2007 by PegP 
I was surprised when I read the review about how awful this coffeecake was as I have made it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2006 by METROPHOBIA 
What a great coffee cake! I was afraid it would be too sweet with all the brown sugar in the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 31, 2007 by Lorie 
I found this to be coarse and dry. I did increase the baking time slightly due to previous... MORE

 
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