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No-Mixer Cinnamon Streusel Cake

No-Mixer Cinnamon Streusel Cake
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No-Mixer Cinnamon Streusel Cake

No-Mixer Cinnamon Streusel Cake

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A quick pareve orange-juice cake with a sweet cinnamon streusel topping. It is designed for the days when you want a homemade cake without pulling out the mixer – just a bowl, whisk, and a few simple ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 20 to 24 pieces
Course: Cakes & Coffee Cakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

Orange Cake
  • 3 cups all-purpose flour (360 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 1 Tbsp baking powder (3 tsp; 12 g)
  • 1/2 tsp fine salt (3 g)
  • 2 large eggs
  • 1 cup orange juice (240 mL)
  • 3/4 cup oil (180 mL)
  • 1 tsp vanilla extract (5 mL)
Cinnamon Streusel
  • 1/2 cup granulated sugar (100 g)
  • 3 Tbsp all-purpose flour (24 g)
  • 1 Tbsp ground cinnamon (about 8 g)
  • 1/4 cup oil (60 mL)

Equipment

  • 10 x 15-inch / 25 x 38-cm baking pan, about 1 inch deep
  • large mixing bowl
  • Medium mixing bowl
  • Small bowl for streusel
  • whisk
  • Rubber spatula
  • Fork
  • Measuring cups and spoons
  • Digital kitchen scale, recommended
  • Parchment paper, optional
  • Toothpick or cake tester
  • Wire cooling rack

Method
 

  1. Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center.
  2. Prepare the pan. Lightly grease a 10 x 15-inch / 25 x 38-cm pan. Line the bottom with parchment if desired.
  3. Make the streusel first. In a small bowl, stir together the sugar, flour, and cinnamon.
  4. Add the streusel oil. Add the 1/4 cup / 60 mL oil and mix with a fork until evenly moistened.
  5. Check the streusel. It should look like damp cinnamon sugar with small loose clumps and some sandy crumbs. If it looks soupy, add 1 Tbsp flour and mix again.
  6. Mix the wet ingredients. In a large bowl, whisk the eggs, orange juice, oil, and vanilla for about 30 seconds.
  7. Combine the dry ingredients. In a medium bowl, whisk the flour, sugar, baking powder, and salt until evenly combined.
  8. Add dry to wet. Pour the dry ingredients into the wet ingredients and whisk gently just until the flour disappears.
  9. Do not overmix. Once the batter is smooth and there are no dry streaks, stop.
  10. Check the batter. It should be smooth, medium-thick, easily pourable, and slightly looser than pound-cake batter.
  11. Fill the pan. Pour the batter into the prepared pan and spread it evenly into all four corners.
  12. Add the cinnamon topping. Sprinkle the streusel evenly over the whole surface. Do not press it down into the batter.
  13. Bake. Bake at 350°F / 175°C for about 30-35 minutes. Begin checking around 28 minutes.
  14. Check for doneness. The edges should be golden, the cinnamon topping should look dry rather than wet, the center should spring back lightly, and a toothpick should come out clean or with a few soft crumbs.
  15. Cool. Let the cake cool in the pan on a wire rack for about 45 minutes before cutting.
  16. Serve simply. No glaze or frosting is needed. Slice and serve as-is.

Notes

Make Ahead, Storage & Freezing
  • Make ahead: Excellent made 1 day ahead; the cinnamon flavor settles nicely overnight.
  • Room temperature: Store airtight for up to 3 days.
  • Refrigerator: Up to 5 days, though refrigeration can gradually dry the cake.
  • Freezer: Wrap the whole cake or individual pieces tightly and freeze for up to 3 months. Thaw while wrapped at room temperature.
Reheating
Not necessary. If desired, microwave one piece for about 8-10 seconds to soften it slightly.
Optional Variation
Stronger orange flavor: Add 1 Tbsp finely grated orange zest to the batter.
Bubby’s Tip
This is the cake to remember when you want something homemade but do not want to pull out the mixer. Whisk it together, cover it in cinnamon crumbs, and get it into the oven. Simple family recipes are often the ones people make most.

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