Description
Indulge in the delightful combination of citrus and nuts with this Orange & Almond Coffee Cake. Perfectly moist and aromatic, this cake is a versatile treat for breakfast, a snack, or dessert. With pantry staples and a simple method, it’s a crowd-pleasing recipe that’s easy to whip up anytime!
Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Large eggs
- Orange juice
- Sour cream
- Vanilla extract
- Zest of 1 orange
For the Topping:
- Sliced almonds
- Granulated sugar
- Ground cinnamon
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and grease a 9-inch pan.
- Prepare Topping: Mix sliced almonds, sugar, and cinnamon in a bowl. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: Beat butter until creamy. Add eggs one at a time. Stir in orange juice, sour cream, vanilla, and orange zest.
- Combine Batter: Gradually fold dry ingredients into wet ingredients. Mix gently.
- Assemble Cake: Pour batter into the pan, spread evenly, and sprinkle almond topping.
- Bake: Bake for 35–40 minutes or until a toothpick comes out clean.
- Cool & Serve: Cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.
Notes
- Substitutions:
- Gluten-free all-purpose flour for a GF version.
- Coconut yogurt for a dairy-free option.
- Pecans or walnuts as almond substitutes.
- Variations: Add berries or dried fruits for extra texture and flavor.
- Storage: Store at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
