Apple orange coffee cake

Foodland Ontario

This delicious and moist cake is truly a celebration of Autumn. It can be made ahead and frozen, but enjoy it just after it’s been baked with ice cream or whipped cream or on its own!

Preparation Time: 15 minutes

Cooking Time: 1 hour, 5 minutes

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Ingredients

• 1/3 cup (75 mL) lightly packed brown sugar
• 2 tsp (10 mL) ground cinnamon
• 4 Ontario Apples (peeled or unpeeled)
• 1-3/4 cup (425 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1 orange
• 2 Ontario eggs
• 1 cup (250 mL) granulated sugar
• 1/2 cup (125 mL) vegetable oil

Instructions

Combine brown sugar and cinnamon; set aside. Slice 1 apple and toss with half of the brown sugar mixture; set aside. Dice remaining apples; set aside. Combine flour and baking powder; set aside. Grate 1 tsp (5 mL) rind from orange; squeeze out juice and set aside.

In bowl, beat together eggs, granulated sugar, oil, rind and juice until blended; add flour mixture and stir until just blended. Fold in diced apples. Spread half of the batter in greased and floured 9-inch (23 cm) springform pan; sprinkle with remaining brown sugar mixture. Cover with remaining batter.

Arrange reserved sliced apple mixture in pinwheel design on top. Bake in 350°F (180°C) oven for about 70 minutes or until cake tester comes out clean. Let cool on rack.

Variation:

Pear Orange Coffeecake. Substitute 4 Ontario Pears (ripe but firm and peeled) for apples.

Nutritional information

When recipe serves 10:

• Protein: 4.0 grams
• Fat: 13.0 grams
• Carbohydrates: 53.0 grams
• Calories: 345

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Orange You Happy About Coffee Cake?

Orange Coffee Cake: Delicious coffee cake with a crunchy crumb topping and laced with citrus flavors. Perfect with tall cup of coffee.

Orange You Happy About Coffee Cake?

This is an updated post from the Macheesmo Archives!

On a rainy fall day, there isn’t much better than a hot cup of coffee and a rich piece of this orange coffee cake. It’s very soothing. So soothing that it may just make up for the fact that sunny days are almost over!

But seriously, this is really good.

A normal coffee cake is fine, but I really love the addition of a little citrus in it. It is an easy change and adds some lift to the final product. It’s awesome without it though also.

Orange Coffee Cake

Helpful Equipment:

Delicious coffee cake with a crunchy crumb topping and laced with citrus flavors. Perfect with tall cup of coffee.

Ingredients

Batter:

Crumb Topping:

Show Directions

1) Preheat oven to 375 degrees F. Mix together topping ingredients in a small bowl. It should be a crumbly mixture.

2) For batter, Mix together your dry ingredients (including the zest) and then add in your egg, followed by milk and OJ. Finally, stir in melted butter.

3) In an 8×8 baking dish (lightly buttered) you want to pour in about half of your batter, followed by half of your topping, followed by the rest of your batter and then the rest of your topping.

4) Bake this for about 30-35 minutes at 375. A toothpick should come out cleanly from the center.

5) Let this cool for at least 5 minutes before chopping into it.

Orange Coffee Cake

(NOTE: I increased the amount of topping in this recipe. The original had 3/4 Cup brown sugar, 3 Tablespoons butter and 3 Tablespoons flour. I did this because I like the topping a lot. Adjust accordingly for your tastes.)

I like to make the topping first which is as easy as mixing all of the topping ingredients together.

Lots of crumb.

After you mash in your butter, you will end up with a crumbly mix that will melt perfectly in your cake.

Mashed together.

Then get the zest off of an orange. As always, you don’t want the white pithy part, just the bright orange layer. About 1 Tablespoon is enough, but go crazy if you can get more off your orange. Add that zest to your dry ingredients for the batter.

Dry business.

Then add in your egg, followed by the milk, OJ, and melted butter.

Finished batter situation.

In an 8×8 baking dish (lightly buttered) you want to pour in about half of your batter, followed by half of your topping, followed by the rest of your batter and then the rest of your topping.

The batter is pretty thick and it is kind of hard to spread your second layer of batter over the middle topping layer. Be sure to leave enough batter for that layer. I messed that up.

It looks fine from the top.

Ready to go.

As you can see from the side view though, my layers are not exactly even. Don’t stress about this too much though. It’s just coffee cake.

Bake this for about 30-35 minutes at 375. A toothpick should come out cleanly from the center.

Let this orange coffee cake cool for at least 5 minutes before chopping into it.

A big slice of this and a cup of joe is an awesome way to start the weekend.

The one think I will say about this orange coffee cake is that it doesn’t keep that well. It is best right away and is still good for a day or two. After that though, it gets pretty mushy and doesn’t really have the same texture. It might be possible to bring it back to life by putting it back in the oven for 5 minutes or so, but ideally, you would just eat it right away!

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Apple Coffee Cake

Apple Coffee Cake that’s quick, easy, and delicious! Perfect for a Sunday brunch or with your morning coffee.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Almost every Sunday morning growing up, my father would make a huge apple coffee cake for us after church. We would hungrily watch him pour the batter into the pyrex baking dish, insert apple slices, and sprinkle with streusel topping.

Oh the magic of baking to young eyes! A half hour later the coffee cake would emerge from the oven, perfectly risen and crusted with brown sugar.

Several years ago I found a recipe for a similar coffee cake in the Boston Globe (can no longer find it), one that they had listed as an apple cake for the Jewish high holidays and posted it here.

However, the Globe recipe made a much thinner cake than the one I loved from my childhood, and several people over the years have had more success with this one by doubling the batter.

I agree, so I’ve adjusted the batter amounts. I’ve also reduced the sugar substantially from the original, and topped the cake with a streusel topping of brown sugar, flour, and butter.

Update: By the way, since several of you have asked, traditional «coffee cake» is the name that’s given to this type of cake, a simple one-layer cake often with a streusel topping, that one would eat with their morning coffee. There’s no coffee in it. Don’t ask me why, that’s just the way it is! Sort of like tea sandwiches that you would serve with afternoon tea, but you wouldn’t expect to find tea in the sandwich.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

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Apple Coffee Cake (Paleo, GF, DF)

This luscious apple coffee cake is spiced with cinnamon and cloves, topped with toasted walnuts and served with a vegan coconut caramel sauce.

It’s apple season, and Dessi recently made this apple coffee cake on the FlavCity Instagram and everyone wanted the recipe. So, she fine tuned the recipe, made it even better, and came out with a dairy free vegan caramel sauce to go with the cake.

This apple coffee cake with vegan caramel sauce is gluten and dairy free, and 100% paleo. But forget about the dietary restrictions, this cake tastes amazing, no one would even know, or care, that is paleo! Be sure to check out my Gluten Free Pumpkin Bread recipe as well!

Paleo Apple Coffee Cake Recipe

How To Make Apple Coffee Cake?

For this recipe I recommend using a sweet variety apples such as Honey Crisp, Gala or Fuji. The first thing you want to do is combine the wet ingredients. Do this be beating egg whites, eggs, coconut sugar, and vanilla extract on high using a hand mixer.

The dry ingredients consist of almond flour and arrowroot starch, which makes the apple cake gluten and diary free. You can also use tapioca starch if you don’t have arrowroot. To get some of those fall flavors that we all love, add some cinnamon, cloves, and nutmeg to the flours along with baking powder (baking soda and cream of tartar to keep it paleo).

Combine the wet ingredients on top of the dry ingredients and mix well. Add one cup of freshly grated apples to the batter. Be sure to squeeze out all the moisture from the grated apples. Pour batter into a springform baking pan lined with parchment paper, and top with chopped walnuts. Bake in a 350F oven for 40-45 minutes or until inserted toothpick comes out clean.

Paleo Apple Coffee Cake with vegan Caramel Sauce

How To Make Vegan Caramel Sauce?

It cannot be easier to make vegan caramel sauce! You basically need 2 ingredients – coconut milk and coconut sugar. Place these two ingredients in a pot with a couple of pinches of salt and bring to boil, then turn the heat down to low and simmer for about 40 minutes, while stirring occasionally. The caramel sauce is totally optional for this recipe but let’s be honest, it’s not really optional!

Paleo Apple Coffee Cake with vegan Caramel Sauce

What Apples Are Best For Making Cake?

It’s best to choose apples that are firm and have a sweet and slightly tangy flavor when making a cake. I find that Honey Crisp, Gala or Fuji work well for the apple coffee cake. Granny smith is better for making pies.

Make sure to check out my other cake recipes:

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Overnight Apple-Orange Coffee Cake

Yield

Ready

Ingredients

2	cups	all-purpose flour
1	package	yeast, active dry
1	teaspoon	baking powder
½	teaspoon	cardamom seeds ground
¾	cup	water
¼	cup	sugar
¼	cup	vegetable oil
¼	teaspoon	salt
1	each	egg whites	*
1	tablespoon	orange zest finely shredded
3	medium	apples cored, thinly sliced
¼	cup	raisins, seedless
2	tablespoons	orange juice, concentrated or apple juice concentrate, thawed
2	tablespoons	corn syrup, dark
1	x	orange sugar glaze	*

Ingredients

473	ml	all-purpose flour
1	package	yeast, active dry
5	ml	baking powder
2,5	ml	cardamom seeds ground
177	ml	water
59	ml	sugar
59	ml	vegetable oil
1,3	ml	salt
1	each	egg whites	*
15	ml	orange zest finely shredded
3	medium	apples cored, thinly sliced
59	ml	raisins, seedless
30	ml	orange juice, concentrated or apple juice concentrate, thawed
30	ml	corn syrup, dark
1	x	orange sugar glaze	*

Directions

Lightly grease a 13x9x2-inch baking pan; set aside.

In a large bowl combine 1 cup of the flour, the yeast, baking powder, and cardamom.

In a small saucepan heat water, sugar, oil, and salt until warm (120 to 130 degrees).

Add to flour mixture along with egg white.

Beat with an electric mixer on low speed for 30 seconds, scraping bowl frequently.

Beat on high speed for 3 minutes.

Using a spoon stir in orange peel and remaining flour until well mixed.

Cover; let dough rest for 5 to 10 minutes while preparing apples.

In a medium bowl combine apple slices, raisins, juice concentrate, and corn syrup.

Cover and refrigerate overnight.

Spoon dough into prepared pan; spread evenly.

Cover and refrigerate overnight.

About 1 hour before serving, remove dough and apple mixture from refrigerator.

Spoon apple mixture over dough.

Bake in a 375℉ (190℃) F oven for 30 to 35 minutes or until golden and apples are tender.

Cool slightly in pan on rack.

Drizzle with Orange Glaze. Serve warm.

ORANGE GLAZE: In a medium bowl combine ½ cup sifted powdered sugar and ½ teaspoon finely shredded orange peel.

Add 2 to 3 teaspoons orange juice to make glaze of drizzling consistency.

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