Go Back
–+ servings
Square of coffee cake with orange marmalade.
Print

Orange Marmalade Coffee Cake

Zesty orange coffee cake with a crunchy streusel topping.
Course Brunch, Dessert
Cuisine American
Keyword Cake, marmalade, orange, streusel
Budget Cheap
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9
Calories 399kcal

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: 399kcal | Carbohydrates: 58g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 352mg | Potassium: 150mg | Fiber: 2g | Sugar: 35g | Vitamin A: 423IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg