High Altitude Orange Crumble Coffee Cake
This orange crumble coffee cake is so soft and moist, topped with crumbly cinnamon streusel, and drizzled with orange icing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8 or 9 inch Square Baking Pan (or a 9-inch round springform pan)
Ingredients
Cake
- ½ cup granulated sugar
- 1 tsp freshly grated orange zest (from one navel orange)
- ¼ cup (4 tbsp) unsalted butter, melted
- ¼ cup orange juice
- ¼ cup whole milk
- ½ cup sour cream
- 1 large egg
- ½ tsp vanilla extract
- 1 ¼ cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Crumb Topping
- ½ - ¾ cup all-purpose flour, fluffed, spooned and leveled
- ⅓ cup granulated sugar
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp coarse Kosher salt
- ¼ cup (4 tbsp) unsalted butter, melted
Icing
- ¾ cup powdered sugar
- 1 tbsp orange juice
- ½ tsp freshly grated orange zest
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray an 8 or 9 inch square baking pan with non-stick baking spray, or prep it with a coating of butter and flour. You can also use a 9-inch round springform pan, so you can remove the sides of the pan to serve the cake on a serving plate, rather than cutting and serving it from the pan.
- In a large bowl, combine the sugar and orange zest, using your fingers to rub the zest into the sugar until moist and fragrant.
- Whisk in the melted butter, orange juice, milk, sour cream, egg and vanilla extract.
- Add the flour, baking powder, baking soda and salt, and whisk for about 10 seconds until combined and mostly smooth.
- Spread the batter evenly into the prepared pan.
Crumb Topping
- In a bowl, combine 1/2 cup of the flour with the sugar, cinnamon, nutmeg and salt. Stir in the butter until moist and crumbly, adding the additional 1/4 cup of flour if it seems too moist.
- Sprinkle the crumb topping over the cake batter.
Bake
- Bake on the center oven rack for about 25-35 minutes, until a cake tester inserted in the center comes out clean, or with moist crumbs clinging to it.
- Set on a cooling rack to cool slightly while you make the icing.
Icing
- In a bowl, stir together the powdered sugar and orange juice until smooth and drizzly.
- Drizzle the icing over the coffee cake. If you like, grate a little fresh orange zest on top. You can even sprinkle it with some chopped crystallized ginger, which is wonderful with the orange flavor.
- Let cool for about 15 minutes, and serve warm.
Notes
This coffee cake stays moist and fresh tasting for days. You can bake it the night before and serve it at room temperature the next morning, and it will be fantastic. If you like, rewarm individual pieces in the microwave for about 10 seconds at 50% power.
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