Best 3 Orange Pecan Coffee Cake Recipes
"Orange pecan coffee cake" is a delectable treat that combines the bright citrus flavor of oranges with the warmth and nutty crunch of pecans, all enveloped in a moist and fluffy coffee cake batter. This indulgent pastry is perfect for any occasion, whether it's a leisurely brunch with friends or a cozy afternoon tea party. With its tantalizing aroma and irresistible flavors, "orange pecan coffee cake" is sure to be a hit among coffee cake enthusiasts of all ages.
Let's cook with our recipes!
SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL
Categories Cake Chocolate Dessert Bake Orange Pecan Winter Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For streusel:
- Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
- Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)
ORANGE-PECAN COFFEE CAKE
Brunch for a crowd? Bake a fresh orange and sour cream coffee cake with a delicious glaze and streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
- On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
- In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
- Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
- Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.
Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 29 g, TransFat 1 g
ORANGE-PECAN COFFEE CAKE
Brunch for a crowd? Bake a fresh orange and sour cream coffee cake with a delicious glaze and streusel topping.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
- On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
- In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
- Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
- Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.
Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 29 g, TransFat 1 g
Tips:
- Use fresh oranges for the best flavor. If you don't have fresh oranges, you can use 1 cup of orange juice and 1 tablespoon of orange zest.
- Toast the pecans before adding them to the batter. This will bring out their flavor and make them more crunchy.
- Don't overmix the batter. Overmixing can make the coffee cake tough.
- Bake the coffee cake until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool completely before serving. This will allow the flavors to develop.
Conclusion:
This orange pecan coffee cake is a delicious and easy-to-make treat that is perfect for breakfast, brunch, or dessert. The combination of sweet oranges, crunchy pecans, and a moist coffee cake batter is sure to please everyone. So next time you're looking for a special treat, give this orange pecan coffee cake a try.
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