High Altitude Orange Sour Cream Coffee Cake
This orange sour cream 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.
Ingredients
Streusel Topping
- ⅓ cup (72g) granulated sugar
- ½ cup (65g) all-purpose flour, spooned and leveled
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup (56g) unsalted butter, melted
Cake
- ¼ cup (56g) unsalted butter, melted
- ½ cup (108g) granulated sugar
- ¼ cup (67g) orange juice
- ¼ cup (67g) whole milk
- ½ cup (120g) sour cream
- 1 (55g) large egg
- ½ tsp orange extract
- ½ tsp vanilla extract
- 1 ¼ cups (163g) all-purpose flour, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
Icing
- ¾ cup (105g) powdered sugar
- 1 tbsp orange juice
- ½ tsp fresh orange zest
Instructions
- Preheat the oven to 350 F, and spray an 8 or 9 inch baking pan with non-stick spray.
Streusel Topping
- In a bowl, combine the sugar, flour, nutmeg, cinnamon and salt.
- Drizzle with the melted butter, and toss with a fork until moist and crumbly. Set aside.
Cake
- In a large bowl, whisk together the melted butter, sugar, orange juice, milk, sour cream, egg, orange extract and vanilla extract.
- Add the flour, baking powder, baking soda and salt, and whisk for about 10 seconds until combined and mostly smooth.
- Pour the batter into the prepared pan, and sprinkle the batter with the streusel.
- Bake on the center oven rack for about 28-34 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 and orange juice until smooth, and a nice drizzling consistency.
- Drizzle the icing over the coffee cake.
- If you like, grate a little fresh orange zest on top.
- Let cool for about 15 minutes, and serve warm. Store leftovers at room temperature in an airtight container for up to 3 days.
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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