Orange Marmalade Coffee Cake with Streusel Topping

Let me share something delightful I've been experimenting with in my kitchen lately. Do you remember those jars of orange marmalade we used to spread on warm toast? Let's use that nostalgic spread to make a moist, delectable coffee cake. Yes, you heard right! Orange marmalade in a coffee cake. Some mornings call for more than just a cup of coffee. They beckon for a slice of something sweet, something zesty, and something baked to perfection. Enter the Orange Marmalade Coffee Cake with Streusel Topping, a delicious blend of traditional coffee cake comfort with the tangy charm of orange marmalade.

WHAT'S SO GOOD ABOUT THIS COFFEE CAKE?

You know, sometimes, it's the simplest things that bring the most joy. This cake, with its familiar ingredients like brown sugar and a surprising punch of orange zest, is nostalgic in every bite. The streusel topping? It's that little bit of "extra" we all deserve now and then. And, if you are like me, there is always a half jar of orange marmalade in the door of the fridge.

INGREDIENTS

FOR THE CAKE BATTER

For the full recipe with quantities, see the recipe card at the end of the post.

FOR THE STREUSEL TOPPING

INGREDIENT NOTES

• Orange Marmalade: Incorporating orange marmalade in this cake lends it a sweet and tangy profile that is not too overwhelming but just right.
• Orange Zest: It gives that fresh, citrusy aroma that fills up the kitchen and makes your mouth water.
• Brown Sugar: I always have a soft spot for this. It gives our cake a warm, caramel depth.
• Room Temperature Butter: Old school rule, but it makes the world of a difference. You want your cake to be fluffy and light, right?
• Whole Milk: The cake is moist, thanks to the whole milk.
• Streusel Topping: The topping with its crispy sliced almonds and light brown sugar adds that perfect crunch.

SUBSTITUTIONS

If you're in a pinch or just feeling a little adventurous:

• Out of sliced almonds? Ground almond flour will give the topping a lovely nutty profile. Or, use pecans or walnuts.
• No 8"x8" baking pan on hand? A round springform pan, your trusty bundt pan, or even your muffin tin will do just fine.

VARIATIONS

Though this cake is delightful as is, feel free to put your own spin on it.

• For a citrusy punch, throw in some thin orange slices.
• Fancy a richer flavor? A touch of melted butter on the cooled cake will do wonders.

BAKING ESSENTIALS

Before we get too far into making this cake, ensure your baking station is set.

• You'll need an 8"x8" baking pan,
• Your trusty electric mixer, handheld or stand mixer
• For those who like to spread with precision, a small offset spatula will do wonders otherwise a spatula with do.

BAKING AND SERVING

After baking, you're looking for a rich golden brown hue. Once you've achieved that, place it on a wire rack to cool. When serving? A hot cup of coffee is all you need for the perfect pairing.

STEP-BY-STEP INSTRUCTIONS

Preheat oven to 350°. Grease an 8-inch square baking pan or spray with baking spray.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside

Using an electric mixer on medium, beat butter, sugar, and brown sugar until light and fluffy.

Mix in egg and vanilla.

With the mixer on low, add the flour mixture a third at a time,

Alternate with the milk.

Mix until just combined.

Thin the marmalade with orange juice.

Transfer half of the batter to the prepared pan. Spread it out in an even layer.

Spread marmalade over the batter, leaving a ½" border around the edges. Dollop the remaining batter on top.

Top with remaining batter and gently spread over the marmalade.

Use a fork to mix brown sugar, and flour. Add cold butter.

Add the orange zest and work with a fork to incorporate the butter.

Add the nuts and mix with the fork.

Sprinkle topping evenly over the cake. Do not press the topping down.

Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean. Cool completely in the pan before serving.