Whole Orange Coffee Cake
This vintage whole orange coffee cake is moist, lightly sweet, and topped with coconut. Made with fresh oranges and a hint of coffee, it’s perfect for a spring brunch or a timeless homemade dessert.
Servings: 12
Calories: 549kcal
Equipment
- Hand or stand mixer
- 9-inch Round Pan or 30x23 cm (12x9 inches) Rectangle Pan
- Parchment paper, optional
Ingredients
- 3 medium oranges
- 3 large eggs
- ½ cup sugar
- 1 cup vegetable oil
- 1 cup whole milk
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 tablespoon orange zest
- 2 tablespoon cocoa powder or instant coffee powder
Extra
- 1 small knob of butter and 1 tablespoon flour for greasing the pan or use parchment paper for easy removal
- 1 cup cold milk for added moisture
- Coconut flakes for decoration
Instructions
- Preheat and Prep: Start by preheating your oven to 340°F (170°C) or Gas Mark 3. Grease the baking pan with butter and lightly dust it with flour, or use parchment paper for easy cake removal. Before peeling your oranges, grate them to collect the peel for later use. Once done, peel the oranges, slice and remove any seeds and blend them until smooth. Set the orange puree aside for later use.1 small knob of butter and 1 tablespoon flour for greasing the pan
- Whisk the Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar until the mixture becomes light, frothy, and triples in volume. Add the orange puree, milk, orange zest and oil. Mix everything until smooth and well combined.3 medium oranges, 3 large eggs, ½ cup sugar, 1 cup vegetable oil, 1 tablespoon orange zest, 1 cup whole milk
- Combine Dry Ingredients: Sift the flour and baking powder into a separate bowl. Gently fold these dry ingredients into the wet mixture using a spatula, making sure not to overmix. Divide the batter into two equal portions or 3 to 1, and add coffee or cocoa powder to one portion, stirring it in.3 cups all-purpose flour, 2 teaspoon baking powder, 2 tablespoon cocoa powder or instant coffee powder
- Layer and Bake: Pour the plain batter into your prepared pan, spreading it evenly. Next, pour the cocoa or coffee mixture over the plain batter and gently swirl both batters with a knife or skewer for a marbled effect. Bake in the preheated oven at 170°C (340°F) for 40–60 minutes. Check for doneness with a toothpick—when it comes out clean, the cake is ready.
- Cool and Decorate: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, if you want to add moisture to your cake then brush the top of the cake with cold milk. Finally, sprinkle coconut flakes on top for decoration. Your cake is now ready to serve!1 cup cold milk, Coconut flakes for decoration
Video
Notes
Important Notes:
- Orange Peel: Make sure to grate the oranges before peeling them. The peel adds a natural, aromatic boost to the cake, so don’t skip this step!
- Oven Temperature: Baking times can vary depending on your oven, so check for doneness by inserting a toothpick. If it comes out clean, your cake is ready.
- Moisture: After baking, brushing the cake with cold milk helps to lock in moisture, keeping it soft and refreshing. Don’t skip this step for the best texture!
- Decorating: Coconut flakes can be substituted with any topping of your choice, such as powdered sugar, chocolate chips, or chopped nuts, to suit your preferences.
- Storage: If you have any leftovers, store them in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week.
Nutrition
Calories: 549kcal | Carbohydrates: 58g | Protein: 10g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 154mg | Potassium: 300mg | Fiber: 3g | Sugar: 20g | Vitamin A: 302IU | Vitamin C: 27mg | Calcium: 173mg | Iron: 3mg
