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Almond Orange Streusel Cake

This is the best streusel cake I've ever eaten. The flavor combination is just delicious. It's easy to make and makes a delightful addition to any breakfast, brunch, church or office potluck gathering.

Course Breakfast, Brunch, Snack
Cuisine American
Keyword breakfast cake, coffee cake, streusel cake
Prep Time 25 minutes
Servings 16 slices
Author The Tiny Fairy

Ingredients

STREUSEL TOPPING

  • 1 cup light brown sugar, firmly packed
  • 1 tsp grated orange zest
  • 1 cup sliced almonds
  • ¼ cup all-purpose flour
  • 3 Tbsp unsalted butter, melted

STREUSEL CAKE

  • 1 stick butter, softened at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 tsp grated orange zest
  • ½ tsp vanilla extract
  • ½ tsp almond emulsion (optional)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅔ cup orange juice, pulp free

GLAZE

  • 1 cup powdered sugar (Confectioner's)
  • 5 tsps orange juice, pulp free
  • ¼ tsp orange zest (optional)
  • 1 splash Grand Marnier (optional)

Instructions

  1. Preheat oven to 350°F. Grease & flour a 9 or 10 inch tube or bundt pan. Set aside.

PREPARING THE STREUSEL

  1. In a medium bowl, use a spatula or spoon to mix together the light brown sugar and orange zest. Add the flour and almonds and toss to coat. Stir in the melted butter and toss until you have an even crumble topping. Set aside.

MAKING THE CAKE BATTER

  1. In a separate mixing bowl, combine the dry ingredients - flour, baking powder and baking soda. Set aside.

  2. In a large bowl using an electric mixer on medium speed, beat together butter and sugar until fluffy. Add eggs, one at a time, beating over low speed just until combined. Add the orange zest, vanilla extract, almond emulsion and mix to combine.

  3. With the mixer on low speed, alternate adding the flour mixture and orange juice to the egg mixture, starting and ending with flour. Mix only to combine. Don't over mix batter.

ASSEMBLING THE CAKE

  1. Spoon half the batter into the prepared tube or bundt pan. Using a spatula, spread it evenly. Sprinkle half of the streusel crumb mixture. Top with remaining batter and streusel topping.

  2. Tap the pan a few times on the counter or table to remove any air bubbles. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Transfer pan to cooling rack to cool.

MAKING THE GLAZE

  1. In a Pyrex measuring cup, stir together the powdered sugar, orange juice, orange zest and splash of Grand Marnier until smooth.

  2. Once the cake has cooled slightly, invert the cake out onto a serving plate, streusel side up.

  3. Drizzle with the glaze. Serve warm or at room temperature.