Orange Spice Coffee Cake
2 cups flour
4 tsp baking powder
⅔ cup sugar
¼ tsp salt
2 tbsp orange zest (about 2 oranges’ worth)
2 tsp pumpkin pie spice
⅔ cup canola oil
1 cup milk
½ cup orange juice
1 tsp orange extract
2 cups brown sugar
½ cup butter
½ cup flour
2 tsp pumpkin pie spice
1 tsp orange zest
1 cup pecan chips
Preheat oven to 375°. Coat a 9x13” baking dish with nonstick baking spray.
For the batter: In a large bowl, mix together the flour, baking powder, sugar, salt, orange zest, and pumpkin pie spice. Add oil, eggs, milk, juice, and extract. Stir until just combined.
For the topping/filling: In another bowl, combine the brown sugar, cold butter, flour, pumpkin pie spice, and orange zest. Use a pastry blender to cut up the butter. Combine until you have pea-sized crumbs. Stir in the pecan chips.
Pour about half of the batter into the prepared baking dish. Sprinkle with about half of the topping/filling. Drop the rest of the batter on top of the filling by spoonfuls. Try to distribute it as evenly as you can. Sprinkle with remaining topping.
Bake in the preheated oven for 30 minutes, or until a toothpick comes out cleanly from the center.
Let it cool for at least 5 minutes. Serve warm.
If you want to make this ahead of time, let cool completely, cover, then refrigerate. The next day, take it out of the fridge and place in a 170° oven for about an hour.
I have to say that this is everything a coffee cake should be. Tender, fluffy cake with sweet and crunchy streusel topping. The orange flavor is really nice too. It's not an in-your-face kind of orange flavor. It's very subtle but noticeable. The orange and the pumpkin pie spices go really well together. And I love how there is a layer of the topping that creates a filling inside the cake. Because, let's be honest, the topping is the best part of the coffee cake, so why not have more of it?
For church, I made one of these cakes, and a pan of Blackberry Apricot Crumble Bars. I wanted something nut and cinnamon free because we have some members with allergies. But I wish I had made another one of these coffee cakes anyway. It went really fast! In fact, not everyone was able to try it. :( I guess that means I will have to make it again the next time I bring treats!
Chaya from Bizzy Bakes chose to make this recipe when she was assigned my blog for the Secret Recipe Club in July 2012. Click on the button below to check out her post!