May 25, 2007
Orange Cream Coffee Cake
When my mom was visiting we tried a free sample of Starbuck's Reduced-Fat Orange Crème Coffee Cake and it was delicious! I told her I was going to have to come up with something similar and this morning Alexis and I did just that!
So my version is NOT low-fat, in fact it's anything but, but it's delicious and orangey none the less and in my opinion that's a good thing. As far as flavor goes, it sort of reminds you of a Creamsicle meets Orange Julius...Or maybe a creamy orange pie, but if you like orange flavored goodies you'll LOVE this!
What You'll Need For The Cake:
3 cups of unbleached all purpose flour
1 teaspoon of salt
2 teaspoons of baking powder
1 cup of organic cane sugar
1 stick of butter, melted
1 cup of freshly squeezed orange juice (I used Minneolas, which are actually tangelos. I juiced two of them and used the juice for this and the filling below. It came out to exactly 1 cup from the two oranges.)
Preheat oven to 350 F.
Mix dry ingredients in a bowl until well incorporated. Add butter, orange juice and egg (the orange juice will make the baking powder fizz a bit, so don't be surprised) and mix until a sticky dough forms. Spread dough into a 9 inch round cake pan that has been sprayed with non-stick spray or spread with butter. Make a well around the cake in a circle about an inch from the edge of the pan. Set pan aside and proceed to the "filling".
What You'll Need For The "Filling":
1 - 8 ounce package of cream cheese, softened
1/4 cup of freshly squeezed orange juice
1/4 cup of organic cane sugar
Cream together cream cheese, orange juice and sugar until smooth. Place the "filling" in the well that you made around the dough in your pan. Set aside and proceed to the topping.
What You'll Need For The Topping:
1/2 stick of butter, softened
1/2 cup of sugar
The zest of two oranges
Mix ingredients in a food processor or with a pastry cutter until crumbly. Sprinkle over the entire top of the cake, filling, batter and all. Bake for 30-35 minutes until golden brown. Remove from oven and let sit for at least 10 minutes before serving. You can also let it cool completely before serving if desired, it's good either way.
Posted by Dianne at May 25, 2007 2:07 PM
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Dianne, I'm a sucker for citrus flavors and this cake is superb! I think I'm gonna try it soon.
Tks for sharing!
Posted by: Patricia Scarpin at May 28, 2007 1:41 PM
I too had the Starbucks low fat orange coffee cake and loved it, so wanted to duplicate the recipe. I then decided to go on line to see if someone else had a similar idea. I found your recipe and loved it!
My guests also loved it!!!!!
Thank you very much Diane.
Posted by: Eileen at September 11, 2007 10:03 AM
Glad you enjoyed it! :o)
Posted by: Dianne at September 11, 2007 10:06 AM
This si a wonderful recipe. Thanks so much.
Posted by: Pat at February 19, 2009 3:35 PM
Thanks! Glad you liked it!
Posted by: Dianne at February 19, 2009 4:07 PM
Thank you for posting this recipe. Starbucks no longer has this cake and it is my favorite. I cant wait to try your recipe.
Posted by: Michelle at January 22, 2010 7:03 PM
Hope you enjoy it Michelle!
Posted by: Dianne at January 22, 2010 7:20 PM
the reciepe says I shall add EGGS!?, though they're not listed in the ingredients list.
How many did you use?
Posted by: Petra at April 14, 2013 5:02 AM
The "eggs" was a typo. You just use one as stated in the ingredient list.
Posted by: Dianne at April 14, 2013 10:35 AM