The OR Coffee Cake is far from basic, but it will take you right back to your grandma’s house with just one whiff of its amazingness! The OR (zesty Orange and bright Raspberry) aroma combo joins this moist cake perfection to create a tantalizing, wake-me-up, coffee-companion dream. The topping is crumbly, buttery, and comes with a sunshine-delightful glaze! Start your day out refreshed and ready for whatever’s coming your way with The OR Coffee Cake.
Ingredients
For the crumb topping:
- 3/4 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 2 teaspoons orange zest, finely grated
- 1 teaspoon ground cinnamon
- fine salt, to taste
- 5 tablespoons unsalted butter, room temperature
For the cake:
- 1 stick unsalted butter, room temperature, plus more, to taste, for greasing the baking dish
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2/3 cup raspberry jam
- 1 cup fresh raspberries
For the glaze:
- 3/4 cup confectioners’ sugar
- 2 tablespoons orange juice
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a medium bowl, add 3/4 cup of the all-purpose flour, the brown sugar, the orange zest, the cinnamon, and the salt to taste and stir to combine.
Step 3 –With your hands or a fork, add 5 tablespoons of the butter to the flour mixture and mix until all of the butter is evenly distributed and incorporated into the flour mixture.
Step 4 –With your fingers, form the flour mixture into small to medium sized clumps.
Step 5 –Grease the bottom and sides of an 8-inch square baking dish using the extra butter.
Step 6 –In a medium bowl, add the remaining flour, the baking powder, the baking soda, and the remaining 1/2 teaspoon of the salt and whisk to combine.
Step 7 –In large bowl with an electric mixer on medium-high speed, add the remaining 1 stick of butter and the remaining granulated sugar and beat until light and fluffy, about 3 minutes.
Step 8 –One at a time, add the eggs and beat well after each addition.
Step 9 –Add the vanilla extract to the butter mixture and beat to combine.
Step 10 –Reduce the speed of the electric mixer and add the flour mixture to the butter mixture in three batches, alternating with the sour cream, beginning and ending with the flour mixture. Beat until just incorporated.
Step 11 –Transfer 1/2 of the thickened cake batter into the prepared baking dish and smooth it with an offset spatula.
Step 12 –Dollop the raspberry jam on top of the batter and carefully smooth it out with the spatula.
Step 13 –Evenly sprinkle the fresh raspberries on top of the raspberry jam layer.
Step 14 –Evenly add the remaining batter on top of the fresh raspberry layer.
Step 15 –Evenly sprinkle the crumb topping over the top of the batter.
Step 16 –Transfer the cake to the oven and bake until the topping is golden-brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Step 17 –Transfer the cake from the oven to a wire rack and let it cool in the baking dish, about 20 minutes.
Step 18 –Once the cake is cool, in a medium bowl, add the confectioners’ sugar and the orange juice and whisk until smooth.
Step 19 –Evenly drizzle the glaze over the top of the cooled cake and let it set.
Step 20 –After the glaze has set, with a sharp knife, cut the glazed cake into serving-size pieces.
Step 21 –Plate and serve.
