There’s a local Chicago brunch spot that serves a little slice of coffee cake to you once you sit down as a little pre-brunch appetizer, and it’s always something I look forward to. My husband and I love to do a little day date there and sit outside on the patio just to enjoy the sunshine and catch up on life. And that’s exactly what inspired this coffee cake. It’s the kind of coffee cake you want to sit down around and catch up with family or friends.
I call this orange coffee cake the most perfect coffee cake to impress just about anyone, but also easy to whip up on a weekend morning when you just want to snack on something delicious with your cup of coffee and Sunday scaries. The fresh orange zest and juice pull through the cake beautifully to keep it bright, but to me, nothing is more perfect than the pairing of chocolate and orange together, so of course, this cake is studded with mini chocolate chips throughout.
Everything you’ll need to make this orange coffee cake
Simple ingredients, bold orange flavors, a hint of chocolate — what more could you want? Here’s what you’ll need to make this coffee cake:
- Olive oil: I love adding moisture to baked goods with olive oil. Brightland is my favorite — use the code ‘AMBITIOUS’ for 20% off!
- Greek yogurt: plain whole-milk Greek yogurt also adds the perfect amount of moisture to get that beautiful, tender crumb.
- Sweeteners: we’re using pure maple syrup in the cake itself, and brown sugar in the streusel topping.
- Eggs: you’ll also need 2 eggs to help the cake bake up properly.
- Orange: the star of the show! We’re adding both orange juice and orange zest right into the batter.
- Flour: we’re using regular all-purpose flour in the cake itself and in the streusel topping.
- Baking staples: don’t forget the vanilla extract, baking soda AND baking powder, and salt.
- For the streusel topping: that classic coffee cake top is made with more all-purpose flour, brown sugar, cinnamon, and salted butter.
- Mix-ins and glaze: if you love a chocolate-orange combo like I do, mix in regular or mini chocolate chips! I also like to add an orange glaze made with powdered sugar, fresh orange juice and zest.
Can I make it gluten-free, dairy-free, or vegan?
- To make gluten-free: swap the all-purpose flour for 1:1 gluten-free all-purpose flour.
- To make dairy-free: use your favorite plain, THICK dairy-free yogurt in the cake batter (I like siggi’s plant-based cups) and dairy-free/vegan butter in the streusel topping. Be sure to also use dairy-free chocolate chips.
I haven’t tested this recipe using flax eggs, but let me know in the comments if you do! Then be sure to follow the dairy-free instructions above.
Choose your favorite mix-ins and toppings
Not into chocolate chips? Feel free to leave them out or mix in some dried cranberries — yum! If you’d like, you can also skip the glaze and dust the full cake with powdered sugar instead.
How to make the perfect orange coffee cake
- Prep your pan. Start by greasing a 9-inch springform pan with cooking spray.
- Make the streusel. Mix the streusel ingredients in a bowl until the mixture resembles clumps of wet sand. I like to use my hands to create the clumps. Place in the fridge.
- Make the batter. Whisk the wet and dry ingredients separately, then use a wooden spoon to mix them together until just combined. Fold in the chocolate chips.
- Sprinkle & bake. Pour the batter into your prepared pan, evenly sprinkle on the streusel topping, then bake the cake.
- Mix the glaze, drizzle & devour. Mix the glaze ingredients together, then drizzle the glaze onto your cooled coffee cake. Slice, and serve with Greek yogurt for breakfast or coffee or vanilla ice cream for dessert!
My best tips for baking coffee cake
- Grease your pan. Generously coat your springform pan (sides included!) with nonstick cooking spray so that the cake comes out easily! If you’re using a cake pan or 9×9-inch square pan, remember to line it with parchment paper AND spray the parchment paper with nonstick cooking spray.
- Do not overmix. When combining the wet and dry ingredients, be sure to mix until the batter is just combined. Overmixing will create a dense, gummy texture.
- Cool before glazing. Let the cake cool for at least 30 minutes before adding the orange glaze so that it doesn’t just soak into the cake. We want it to create a pretty drizzle on top!
How to store & freeze this coffee cake
- To store: keep the orange coffee cake covered at room temperature for 1-2 days, then place it in the fridge covered for up to 1 week.
- To freeze: let the cake cool and then wrap it well in plastic wrap and aluminum foil. Place the full cake in a zip-top freezer bag. When you’re ready to serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before adding the orange glaze (if using) and serving it.
Tools you’ll need
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More delicious brunch treats
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I hope you love this orange coffee cake! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Olive Oil Orange Yogurt Coffee Cake
Beautiful orange coffee cake baked with fresh orange juice and zest, olive oil and Greek yogurt for moisture, and a perfectly sweet, crunchy streusel topping. Add chocolate chips for a delicious chocolate orange flavor boost, and make it extra special with a simple orange glaze. This orange coffee cake makes a wonderful brunch treat to share with loved ones!
Ingredients
- Nonstick cooking spray
- Streusel topping
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons salted butter, melted
- Wet ingredients
- ½ cup (100 grams) extra-virgin olive oil
- ½ cup (113 grams) plain whole-milk Greek yogurt
- ½ cup (156 grams) pure maple syrup
- 2 large eggs, at room temperature
- Zest from 1 large orange (about 1 tablespoon)
- ⅓ cup (67 grams) fresh orange juice (from 1 to 2 large oranges)
- 2 teaspoons vanilla extract
- Dry ingredients and mix-ins
- 1 ¾ cup (210 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ heaping cup (100 grams) regular or mini chocolate chips
- Optional glaze
- ½ cup (57 grams) powdered sugar
- 1 tablespoon fresh orange juice
- ½ teaspoon orange zest
Instructions
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Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with cooking spray, or line a 9-inch round cake pan or 9-inch square pan with parchment paper and spray with cooking spray.
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Make the streusel topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the melted butter and stir together with a fork until it resembles clumps of wet sand. You may need to use your fingers to form the mixture into nice thick clumps. Cover the bowl with plastic wrap and place in the fridge for later.
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Mix the wet ingredients: In a large bowl, whisk the olive oil, Greek yogurt, maple syrup, eggs, orange zest, orange juice, and vanilla extract until smooth and well combined, about 1 minute.
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Prepare the dry ingredients and mix-ins: In a medium bowl, whisk the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until combined, do not overmix. Fold chocolate chips into the batter.
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Transfer the batter to the prepared pan and spread into an even layer. Evenly sprinkle the streusel on top.
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Bake the cake: Bake until a tester inserted into the middle comes out clean with just a few crumbs attached, 40 to 50 minutes. Allow the cake to cool for at least 30 minutes to 1 hour before glazing.
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Make the glaze: Once the cake is cool, you can make the glaze. In a small bowl, add the powdered sugar, orange juice and zest and mix together with a fork until well combined, smooth and can easily be drizzled. Drizzle back and forth over the cake. Cut into 10 to 12 slices, then enjoy. Cut into 12 slices and serve with Greek yogurt for protein, or if serving for a dessert I recommend serving with a scoop of coffee or vanilla flavored ice cream.
Recipe Notes
To make dairy-free: Use vegan melted butter in place of regular butter in the streusel. Be sure to also use a thick dairy-free yogurt and dairy-free chocolate chips.
Instead of chocolate chips, you can feel free to add in dried cranberries or skip all together. Also, feel free to skip the glaze and use a dusting of powdered sugar on top instead of the glaze. Up to you!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
