Olive Oil Orange Yogurt Coffee Cake
Beautiful orange coffee cake baked with fresh orange juice and zest, olive oil and Greek yogurt for moisture, and a perfectly sweet, crunchy streusel topping. Add chocolate chips for a delicious chocolate orange flavor boost, and make it extra special with a simple orange glaze. This orange coffee cake makes a wonderful brunch treat to share with loved ones!
Servings 12 servings
Ingredients
- Nonstick cooking spray
- Streusel topping
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons salted butter, melted
- Wet ingredients
- ½ cup (100 grams) extra-virgin olive oil (or avocado oil)
- ½ cup (113 grams) plain whole-milk Greek yogurt
- ½ cup (156 grams) pure maple syrup
- 2 large eggs, at room temperature
- Zest from 1 large orange (about 1 to 2 tablespoons)
- ⅓ cup (67 grams) fresh orange juice (from 1 to 2 large oranges)
- 2 teaspoons vanilla extract
- Dry ingredients and mix-ins
- 1 ¾ cup (210 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ heaping cup (100 grams) regular or mini chocolate chips
- Optional glaze
- ½ cup (57 grams) powdered sugar
- 1 tablespoon fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees F. Generously coat a 9-inch round springform pan with cooking spray, or line a 9-inch round cake pan or 8x8 inch square pan with parchment paper and spray with cooking spray.
- Make the streusel topping: In a medium bowl, mix the flour, brown sugar, and cinnamon. Add the melted butter and stir together with a fork until it resembles clumps of wet sand. You may need to use your fingers to form the mixture into nice thick clumps. Cover the bowl with plastic wrap and place in the fridge for later.
- Mix the wet ingredients: In a large bowl, whisk the olive oil, Greek yogurt, maple syrup, eggs, orange zest, orange juice, and vanilla extract until smooth and well combined, about 1 minute.
- Prepare the dry ingredients and mix-ins: In a medium bowl, whisk the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and use a wooden spoon to mix until combined, do not overmix. Fold chocolate chips into the batter.
- Transfer the batter to the prepared pan and spread into an even layer. Evenly sprinkle the streusel on top.
- Bake the cake: Bake until a tester inserted into the middle comes out clean with just a few crumbs attached, 40 to 50 minutes. Allow the cake to cool almost completely before glazing.
- Make the glaze: Once the cake is cool, you can make the glaze. In a small bowl, add the powdered sugar, orange juice and zest and mix together with a fork until well combined, smooth and can easily be drizzled. Drizzle back and forth over the cake. Cut into 10 to 12 slices, then enjoy. Serve with Greek yogurt for protein, or if serving for a dessert I recommend serving with a scoop of coffee or vanilla flavored ice cream.
Notes
To make gluten-free: Use a 1:1 gluten-free all-purpose flour.
To make dairy-free: Use vegan melted butter in place of regular butter in the streusel. Be sure to also use a thick dairy-free yogurt and dairy-free chocolate chips.
Instead of chocolate chips, you can feel free to add in dried cranberries or skip all together. Also, feel free to skip the glaze and use a dusting of powdered sugar on top instead of the glaze. Up to you!