Reviewed: Feb. 28, 2012

Woke up hungry for an orange cinnamon roll, so made this to scratch that itch. Very light and not too sweet, I really enjoyed this. I sprinkled cinnamon on top and next time I think I'll add a teaspoon or so to the batter. I'll also switch out butter for the oil and add a bit of vanilla.

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Reviewer:

bothfex

Reviewed: Apr. 5, 2010

Not bad. I would make it again, but my family probably would not request it. I used 50/50 white/wheat flour, increased oj to 1 cup and increased sugar on top. All made a positive difference, though wheat flour tends to make cake slightly more dense.

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Reviewer:

kates

Reviewed: Jul. 8, 2009

So moist and tasty...couldn't stay away from it after taking it out of the oven!

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Reviewer:

mtngrl547

Cooking Level: Intermediate

Reviewed: Dec. 23, 2008

I added 1 tsp almond extract to the cake and 1/4 cup brown sugar and 1 tsp cinnamon to crumb topping. The cake was fluffy and the orange almond mixture was subtle and lingering. Yum.

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Reviewer:

Kate

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 16, 2008

The only change I made was soy milk instead of regular ( I always do that) and followed rest of the recipe. The batter came out very hard, almost like a dough...I had to double the milk to be able to mix it. It took me 50 min to bake. It's not a bad tasting cake, I am probably going to enjoy it tomorrow morning with my coffee.

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Reviewer:

Lululemon

Cooking Level: Intermediate

Reviewed: Oct. 26, 2008

I made this recipe on 10/26/08 for the first time and added a few things. To the batter I added 1 tablespoon of orange marmalade (didn't have an orange for the zest) plus a 1/2 teaspoon of cinnamon and dash of nutmeg. To the topping mix I added another 1/2 teaspoon of cinnamon and dash of nutmeg. The coffee cake turned out fantastic! Next time, I'll add 1/2 cup of applesauce and eliminate the oil. It's a great basic coffee cake recipe and very light and moist. Delicious!

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Reviewer:

Carol

Reviewed: Jul. 2, 2008

I followed the recipe exactly as written but it just didn't do it for me. I must say, it did rise very nicely though.

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Reviewer:

SAKKASIE

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Campbell, California, USA

Reviewed: Oct. 19, 2007

Based on what Erika had said, I made this recipe with a few modifications and it came out fabulous! My husband asked me to make a second one right away. Here is what I did: I added 2 TBS of sugar to the 1/2 cup already there, 1 tsp. cinnamon, 1 serving or orange-creme yogurt (Yoplait), and dried cranberries (sprinkle in however many you like). I baked for 45 minutes at 325 (convection, use 350 if a normal oven) in a 9 inch pan. For the topping I used brown sugar instead of regular sugar.

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Reviewer:

Karen Wallen

Reviewed: Jan. 22, 2007

I served this cake for afternoon coffee, and people commented on the great flavor. Not too sweet, but not too bland either. I added a little more sugar (total 3/4 cups). I also added about a tsp of cinnamon and baked in a bundt pan and left off the streusel. Next time I think I'll make it with a little yogurt or sour cream, as it came out quite dry and crumbly, but taste was great!

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