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    HOME » Recipes » Cake & Muffins

    Published: Jan 16, 2014 · Modified: Feb 19, 2021· This website generates income via ads · by Mary

    Orange Marmalade Coffee Cake with Streusel Topping

    Jump to Recipe

    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.

    Orange Marmalade Coffee Cake with streusel topping and fresh oranges in the background.
    Jump to:
    • WHAT'S SO GOOD ABOUT THIS COFFEE CAKE?
    • INGREDIENTS
    • INGREDIENT NOTES
    • SUBSTITUTIONS
    • VARIATIONS
    • BAKING ESSENTIALS
    • BAKING AND SERVING
    • STEP-BY-STEP INSTRUCTIONS
    • PRO BAKING TIPS
    • Orange Marmalade Coffee Cake
    • Comments

    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

    All the ingredients for Orange Marmalade Coffee Cake batter.

    FOR THE STREUSEL TOPPING

    All the ingredients 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

    Eight inch square baking pan that has been buttered and floured.

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

    Mixing bowl with flour, salt and baking powder with a whisk.

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

    Mixing bowl with butter and sugar.

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

    MIxing bowl with eggs added to creamed butter and sugar.

    Mix in egg and vanilla.

    Mixing bowl with the cake batter.
 with one third of the dry ingredients.

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

    Mixing bowl with the cake batter and one third the milk.

    Alternate with the milk.

    Fluffy and combined cake batter.

    Mix until just combined.

    Small bowl of orange marmalade next to a smaller bowl of orange juice.

    Thin the marmalade with orange juice.

    One half the cake batter in the bottom of the prepared pan.

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

    Marmalade spread on the top of the first layer of batter with dollops of the second half of the batter.

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

    Top layer of cake batter spread out evenly in the pan.

    Top with remaining batter and gently spread over the marmalade.

    Small bowl with brown sugar, salt, flour and butter for the topping.

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

    butter and oranges zest incorporated into the dry ingredients of the topping.

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

    Nuts added to the topping mux.

    Add the nuts and mix with the fork.

    Topping mix evenly distributed over the top layer of the cake batter.

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

    Baked coffee cake from the oven to cool.

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

    PRO BAKING TIPS

    • Mixing the batter: You don't need to go to town with your electric mixer. Just until it's nicely combined. Overmixing can result in a dry, dense cake.
    • The streusel topping: Scatter it evenly, but don't press it down too hard. We want it crumbly and light. You want to have to use a napkin when you eat a slice.
    Square of coffee cake with orange marmalade.

    Orange Marmalade Coffee Cake

    Zesty orange coffee cake with a crunchy streusel topping.
    4.99 from 56 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course
    Brunch
    ,
    Dessert
    Servings 9
    Budget
    Cheap

    Equipment

    • 8"x8" baking pan
    • Electric mixer
    • Small offset spatula optional

    Ingredients
      

    For the cake:

    • 1 ¾ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup room temperature butter
    • ½ cup granulated sugar
    • ¼ cup light brown sugar packed
    • 1 large egg
    • 1 teaspoon vanilla
    • ½ cup whole milk
    • ½ cup orange marmalade thinned with a TBS orange juice or water
    • 2 TBS orange juice
    • 1 teaspoon orange zest

    For the topping:

    • ¼ cup light brown sugar packed
    • 2 tablespoons flour
    • 1 tablespoon butter cold and cut into tiny pieces
    • 1 teaspoon orange zest
    • A pinch of salt
    • ⅓ cup sliced almonds

    Instructions
     

    For the cake:

    • 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 mixer on low, add the flour mixture a third at a time, alternating with the milk. Mix until just combined.
    • Transfer half of batter to prepared pan. Spread it out in an even layer. I found a small offset spatula useful to spread the batter into the corners.
    • Spread marmalade over batter, leaving a ½-inch border around the edges.
    • Top with remaining batter and gently spread over the marmalade. Use an offset spatula if you have one.

    For the topping:

    • Use a fork to mix brown sugar, flour, and salt.
    • Add the cold butter, and orange zest, and work the mixture with a fork until the butter is the size of a small peas. You do not want this mixed into a paste. Stir in almonds.= or whatever nut you chose.
    • Sprinkle topping evenly over cake. Do not pat the topping down.
    • Bake 35 to 40 minutes, or until the edges are lightly browned and a wooden skewer or a toothpick inserted into the center comes out clean.
    • Cool completely in pan before serving.

    Nutrition

    Calories: 399kcalCarbohydrates: 58gProtein: 6gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 50mgSodium: 352mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 423IUVitamin C: 3mgCalcium: 119mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

    For me, this is more than just a recipe. It's memories of simpler times, of warm mornings, and of love in every bite. Until next time, happy baking!

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      Recipe Rating




    1. Mina says

      September 01, 2023 at 12:49 am

      5 stars
      Such a fantastic recipe! It's been raining here and this is perfect for my favorite tea or hot cocoa.

      Reply
    2. Lathiya says

      August 25, 2023 at 1:21 am

      5 stars
      I love citrus flavored cake and this orange marmalade cake sounds perfect for me to bake this weekend.

      Reply
    3. Giangi Townsend says

      August 23, 2023 at 5:39 pm

      5 stars
      An absolutely fantastic recipe! Rich in flavor, soft, and so delicious. The orange flavor comes thru wonderfully. My family loved it and wants me to make it again, soon.
      Thank you for the easy-to-follow instruction, I am not a baker, and that helped me a lot.

      Reply

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