Orange Coffee Cake with Streusel Topping

There is nothing better than having a slice of coffee cake to go with your cup of coffee. I especially love the unique orange flavor in this cake by using fresh slices of oranges and then topped with cinnamon almond Streusel!

Orange Coffee Cake with Streusel Topping

  • 150 g butter, soft
  • 3 eggs
  • 120 g organic cane sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 100 ml cashew milk or milk of joice
  • 250 g white spelt flour
  • 1 1/2 tsp baking powder

For the Streusel:

  • 80 g white spelt flour
  • 60 g ground almonds
  • 60 g organic cane sugar
  • 1 tsp cinnamon
  • 50 g butter, cold, cut into small pieces
  • 3 – 4 oranges, cut into segments

-Line a 9×13 inch baking form with parchment paper. Preheat oven to 350 F.

-For the cake batter, whisk butter and sugar, add the eggs one at the time. Whisk in the salt, vanilla extract and milk. Add the flour and baking powder and mix until well combined. Fill into prepared baking dish.

-Place orange segments evenly on top of batter.

-For the Streusel, mix together the almonds, flour and cinnamon. Cut the butter into small pieces and add to the dry ingredients. With your fingers mix until crumbly.

-Put Streusel evenly on top of oranges.

-Bake in preheated oven for about 50 minutes or until golden brown and tester inserted into centre of cake comes out clean.

-Let cool a bit before cutting into squares.

Happy weekend!

Ursula

Cherry & Lemon Tea Cake

Happy Weekend everyone!

It’s a another snow storm today; just perfect to stay at home safe and cozy, with a hot cup of tea and a slice of cherry and lemon tea cake.

I had a glass of maraschino cherries left and thought I finally use them up in a recipe. It turned out pretty delicious.

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Cherry & Lemon Tea Cake

  • 250 g butter, soft
  • 200 g creamed honey
  • 4 eggs
  • 1 lemon, zest only
  • 375 ml glas of maraschino cherries, drained and chopped
  • 300 g white spelt flour
  • 1 tsp baking powder

-Line a 30 cm loaf pan with parchment paper, preheat oven to 375 F.

– Whisk butter and honey until creamy then add the eggs one at a time. Add the lemon zest and the cherries. Sift the flour and the baking powder and stir until well combined.

-Fill into baking form and bake for about 50 minutes or until tester inserted into centre of cake comes out clean.

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Enjoy!

Ursula