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Orange-Mocha Crumb Cake

Orange-Mocha Crumb Cake
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Orange-Mocha Crumb Cake

Orange-Mocha Crumb Cake

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A soft orange-vanilla cake with ribbons of sweet coffee swirl, buttery crumbs, and a light coffee glaze. Orange juice keeps the crumb moist and bright while coffee adds a warm bakery-style mocha flavor.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 1 large cake or 20-24 muffins
Course: Cakes & Coffee Cakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 4 large eggs
  • 2 cups granulated sugar (400 g)
  • 1 cup oil (240 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1 cup orange juice (240 mL)
  • 3 cups all-purpose flour (360 g)
  • 1 Tbsp baking powder (12 g)
  • 1/2 tsp fine salt (3 g)
Coffee Swirl
  • 4 tsp instant coffee
  • 2 Tbsp hot water (30 mL)
  • 1/2 cup packed brown sugar (110 g)
  • 2 Tbsp granulated sugar (25 g)
  • 2 Tbsp prepared cake batter
Crumb Topping
  • 1 cup all-purpose flour (120 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 stick pareve margarine or plant-based baking stick (1/2 cup; 113 g), cool
Coffee Glaze
  • 1/2 cup confectioners' sugar (60 g)
  • 1 Tbsp oil (15 mL)
  • 1/2 tsp instant coffee
  • 2 tsp hot water (10 mL)

Equipment

  • A soft orange-vanilla cake with ribbons of sweet coffee swirl, buttery crumbs, and a light coffee glaze. Orange juice keeps the crumb moist and bright while coffee adds a warm bakery-style mocha flavor.

Method
 

  1. Prepare the Components – Preheat the oven. Heat to 350°F / 175°C.
  2. Make the crumbs. Combine the flour and sugar for the crumb topping. Cut or rub in the cool margarine until irregular coarse crumbs form. Refrigerate.
  3. Start the coffee swirl. Dissolve the instant coffee in the hot water. Stir in the brown sugar and granulated sugar; set aside.
  4. Mix the eggs and sugar. Beat the eggs and sugar for about 2 minutes, until slightly lighter and foamy.
  5. Add the wet ingredients. Mix in the oil, vanilla, and orange juice until smooth.
  6. Mix the dry ingredients. Whisk together the flour, baking powder, and salt.
  7. Finish the batter. Add dry ingredients to wet ingredients and mix only until no dry flour remains.
  8. Finish the swirl. Stir 2 Tbsp prepared batter into the coffee mixture. It should be dark, thick, and spoonable.
  9. Muffin Method – Easiest Option – Prepare the pans. Line standard muffin pans with paper liners.
  10. Add the first layer. Fill each cup about one-third full with cake batter.
  11. Add swirl. Spoon a small amount of coffee swirl over the batter.
  12. Top with batter. Add more cake batter until each cup is about two-thirds full.
  13. Finish the swirl. Add another small spoonful of coffee swirl and drag a toothpick through it once or twice.
  14. Add crumbs. Sprinkle generously with the chilled crumb topping.
  15. Bake. Bake for about 18-22 minutes.
  16. Check for doneness. A toothpick inserted into the cake portion should come out clean or with a few moist crumbs.
  17. Cool. Cool completely before glazing.
  18. Bundt Cake Method – Prepare the pan. Grease every ridge and the center tube of a 10- to 12-cup Bundt pan thoroughly.
  19. Add the first batter layer. Pour about half of the batter into the pan.
  20. Layer the center. Spoon about half of the coffee mixture over the batter. Sprinkle most of the crumb mixture over this layer.
  21. Add remaining batter. Pour the rest of the batter over the crumb layer.
  22. Add remaining swirl. Spoon over the remaining coffee mixture and lightly swirl with a thin knife or skewer using only a few passes.
  23. Bake. Bake for about 50-60 minutes. Begin checking at 50 minutes.
  24. Check for doneness. A long skewer inserted into the thickest part should come out clean or with a few moist crumbs.
  25. Cool before unmolding. Cool in the pan about 10 minutes, then carefully invert onto a rack.
  26. Cool completely. Do not glaze while warm.
  27. Make the Coffee Glaze – Dissolve the coffee. Stir the instant coffee into the hot water until dissolved.
  28. Mix the glaze. Whisk in the confectioners’ sugar and oil until smooth.
  29. Adjust if needed. If too thick to drizzle, add water a few drops at a time.
  30. Finish the cake. Drizzle over the completely cooled Bundt cake or muffins and let set.

Notes

Make Ahead, Storage & Freezing
  • Make ahead: Excellent made 1 day ahead.
  • Room temperature: Airtight about 3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Freeze unglazed cake or muffins up to 2 months; thaw completely before glazing.
Bubby’s Tip
Do not try to make the coffee swirl perfectly even. A few darker ribbons here and there are exactly what you want – every slice should look a little different.

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