Orange Cake with Streusel
There’s nothing quite like the aroma of a freshly baked orange cake filling your kitchen. This Orange Cake with Streusel is the perfect balance of citrusy brightness and buttery crumb, with a tender, moist texture that melts in your mouth. The streusel is layered both in the middle and on top, creating an irresistible contrast between the soft cake and the crunchy topping.
Why You’ll Love This Recipe
- Perfect for Any Occasion – Great for breakfast, brunch, or dessert!
- Moist and Tender Texture – Thanks to yogurt and fresh orange juice.
- Rich Citrus Flavor – Orange zest and juice bring out a natural sweetness.
- Delightful Streusel Crunch – A buttery, crumbly topping that adds depth.
Step-by-Step Instructions
Making the Streusel:
In a bowl, combine melted butter, brown sugar, granulated sugar, and salt. Stir in the flour and almonds (if using) until the mixture resembles wet sand. Set aside.
Making the Cake Batter:
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Sifting ensures a lighter crumb.
In another bowl, beat the butter and sugar until light and fluffy. Add the egg and beat until creamy.
Mix in the vanilla, orange zest, and orange juice. The batter may look curdled, but it will smooth out. Add the yogurt and mix well.
Gently fold in the dry ingredients, mixing just until combined.
Assembling and Baking the Cake:
Pour half of the batter into the prepared pan and smooth it out. Sprinkle half of the streusel over the batter.
Pour the remaining batter on top, then finish with the rest of the streusel.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Baking Tips for the Best Orange Cake with Streusel
- Let It Cool Before Slicing – This helps maintain its moisture and prevents crumbling.
- Don’t Overmix – Overmixing can make the cake dense instead of soft and fluffy.
- Use Fresh Orange Juice & Zest – This enhances the cake’s natural citrus flavor.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, the cake is ready.
How to Store Orange Cake with Streusel
- Room Temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Wrap in plastic wrap and store for up to 7 days.
- Freezer – Slice the cake, wrap each slice in plastic, and freeze for up to 2 months.
- To Thaw – Let a slice sit at room temperature for 30 minutes or thaw overnight in the fridge.
Serving Suggestions
- With a Cup of Coffee or Tea – The citrus and streusel pair perfectly with a warm drink.
- Drizzle with a Glaze – Mix powdered sugar with a little orange juice for a sweet finishing touch.
- Top with Whipped Cream – A light, airy contrast to the crumbly texture.
More Cakes to Try
- Lemon Pound Cake – A zesty treat for lemon fans.
- Best Orange Cake Ever – Another citrus lover’s dream.
- Moist Marble Cake – A swirl of chocolate and vanilla.
- Perfect Pound Cake – Rich, buttery, and classic.
Orange cake with Streusel
Ingredients
FOR THE ORANGE CAKE
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 large egg
- ¼ cup melted unsalted butter
- ½ cup plain yogurt
- Zest of one orange
- ½ cup orange juice
STREUSEL TOPPING
- 2 tablespoon sugar
- 2 tablespoon brown sugar
- ⅛ teaspoon salt
- ¼ cup unsalted and melted butter
- ½ cup + 2 tablespoon all-purpose flour
- ⅓ cup chopped or sliced almonds or a combination of both
Instructions
- Preheat oven to 350F/180C. Butter or line with parchment paper a 9 by 5-inch loaf pan and set aside.
MAKING THE STREUSEL TOPPING
- In a bowl, add the melted unsalted butter.
- To the butter, add the white, brown sugar, and salt. Mix the ingredients until smooth.
- Add the flour and mix well, then add the almonds. You should get a wet sand like mixture.
MAKING THE ORANGE CAKE BATTER
- Sift the flour, baking powder, baking soda, and salt. Keep aside.
- In a bowl, add the soft or melted butter. Add the sugar and mix until combined.
- Add the egg and beat for two minutes.
- Add the vanilla, orange zest and orange juice to the previous mixture and beat well. The mixture will curdle but that’s alright.
- Add the yogurt and beat for one minute. Add half the flour and mix well, then add the other half and mix for a few seconds. The batter will look smooth now.
- Pour half the batter in the previously prepared baking pan. Sprinkle half the streusel.
- Pour the rest of the cake batter over the crumb. Sprinkle remaining crumb on the cake. You don’t have to use all the prepared streusel!
- Bake the cake for 50 minutes but depending on your oven it might take longer or lesser time to bake.
- When you insert a skewer in the middle of the cake, and it comes out clean then your cake is ready.
- Place the cake while in the baking pan on a cooling rack. After 9 minutes remove the cake from the pan and place on the cooling rack to cool completely.
Video
Notes
- Use plain and unsweetened yogurt.
- Do not overbeat the batter after adding flour. It’s best to use the ingredients when at room temperature.
- Preheat the oven 15 to 20 minutes before using it.
- If the top of the cake is browning quickly, you can light cover it with aluminum foil to prevent it from getting darker and will help the cake bake evenly.
- Taste the orange before using it in this recipe. At times the orange looks good but tastes bitter. Bitter orange will ruin the flavor of the cake.
- You can omit the nuts in the streusel or use the nuts you like instead of almonds.
The orange juice in here was lovely. Adding a subtle sweetness and freshness to the cake.