Cinnamon Orange Crumb Cake

7/4/13

cinnamon orange crumb cake / une gamine dans la cuisine


Happy Independence Day! I was going to hold off on sharing this recipe until tomorrow, but after polishing off the final slice with my morning coffee, I couldn't wait. Speaking of liquid gold, does anyone else enjoy their coffee hot all year round? When I order my beloved coconut mocha at the drive-through, I'm always asked if I'd like it iced or frozen? Coffee loses a little bit of it's mojo when it's cold, plus I tend to drink it far too quickly. I like to savor each warm drop of coffee and treat it like an experience. My friends don't understand how anyone can curl up with a piping hot mocha in 90 degree weather - then again these people prefer miracle whip over mayonnaise and ketchup over spicy mustard. Weirdos. ♥


One thing everyone can agree on is crumb cake. Crumb cake and caffeine (and sultry mornings spent arguing over crossword puzzle penmanship and the resurfacing of neon colours).


cinnamon orange crumb cake / une gamine dans la cuisine


This recipe is my little take on Baked Explorations New York crumb cake. I stayed pretty close to the original but brightened things up a bit by adding orange zest and extra cinnamon. I don't know if you can tell by the photos (it was too overcast for decent food photography), but the amount of crumb on this cake is insane - even after all the "sampling" that took place. But who can complain about too much crumb?

Thanks to a happy amount of butter and sour cream, this cake is sublimely dense. (You do not want to go swimming after enjoying a slice.)  The cinnamon and orange play nicely together and offer a spicy, freshness - making it perfect for summer gatherings, and hot or cold coffee.


cinnamon orange crumb cake / une gamine dans la cuisine



Cinnamon Orange Crumb Cake
makes one 9x13 cake

for the crumb topping
1/2 cup granulated sugar
1 Tablespoon grated orange zest
1 cup firmly packed dark brown sugar
1/2 teaspoon salt
1 1/2 Tablespoons ground cinnamon
1 cup (that's 2 sticks) unsalted butter, melted and slightly warm
2 1/2 cups all-purpose flour

for the cake
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
12 Tablespoons (that's 1 1/2 sticks) unsalted butter, softened to room temperature
1/2 cup firmly packed light brown sugar (dark will work too)
1 cup granulated sugar
2 eggs (room temperature)
1 1/4 cups sour cream
1/2 teaspoon pure almond extract

method
Preheat the oven to 350 F. Butter the sides and bottom of a glass 9x13-inch baking pan.

Prepare the topping: In a large mixing bowl, combine the granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it's moist and aromatic.  Stir in the brown sugar, salt, and cinnamon. Add the melted butter and whisk until well combined. Fold in the flour until it is completely absorbed; set the mixture aside.

Prepare the cake: In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until it is completely smooth and creamy (about 5-7 minutes in med-high).  Scrape down the bowl and add both sugars. Beat on medium speed until the mixture starts to look fluffy.

Add the eggs. one at a time, beating well after each addition. Once both eggs have been added, scrape down the bowl and beat again for about 30 seconds. Add the sour cream and almond extract - beat just until incorporated. Add the flour mixture in three parts, scraping down the bowl before each addition, and beating only until it is just incorporated.

Pour the batter into prepared pan - use an offset spatula to spread it out into an even layer.

Use your hands to scoop up a handful of the topping mixture and make a fist. The topping should hold together. Break off the topping in chunks and drop them over the cake. Repeat until all the topping has been used up. {The amount of topping will look crazy-thick. Always a good thing.}

Bake for 45-55 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Rotate the pan twice during the baking period.

Remove the pan from the oven and place it onto a cooling rack. Cool for at least 50 minutes before serving.

adapted from Baked Explorations

29 comments:

vanillasugarblog said...

you know my love for crumb cake; well kicked up crumb cake just like this.
excellent idea girl. really good!

Laura (Tutti Dolci) said...

Yes please to a fat square of crumb cake! Those crumbs look positively glorious :). (I drink my coffee hot too!)

Rosa's Yummy Yums said...

Crumb cakes are divine and yours looks wonderful! Lovely plates/props.

Cheers,

Rosa

bojana said...

this is a lovely cake, i love cinnamon crumb cakes, and i'd like to try this one.
and those plates are beautiful. i have the same set.

Carol | a cup of mascarpone said...

Val, this crumb cake looks heavenly! It's a dark, rainy, dreary fourth here in Georgia, and I would take this delicious crumb cake, with a hot cup of coffee, over grilled food in a second! Enjoy your day! xox

Lisa {Authentic Suburban Gourmet } said...

Oh how I LOVE a great crumb cake - yours sounds simple perfect. I too love a great hot cup of coffee year round. Hope you have a great holiday weekend!

Marta @ What should I eat for breakfast today said...

I like it cold from time to time, especially in ice cubes with a cold milk. Soooo good. Happy Independance day :)

Averie @ Averie Cooks said...

does anyone else enjoy their coffee hot all year round? = YES!! I love it hot. I don't mind sweating a little if it happens while I drink a hot cup of coffee in the summer. And then I can have iced to cool down - as you said though, I can guzzle iced coffees way too fast!

I have seen this crumbcake in the Baked book, as well as on other sites, and I've always wanted to try it. Yours is - stunning! pinned!

Beth said...

Spectacular, Valerie! I was planning to make your raspberry oatmeal-cinnamon bars, but now I'm aching to try this cake. Twist my arm - maybe they're both in my future.

Anna {Hidden Ponies} said...

Love the addition of orange here! I have a huge crush on crumb cakes.

laurasmess.me said...

I'm definitely a hot coffee girl in winter, but I love blended iced coffees in summertime. So delicious! Love the look of this gorgeous crumb cake. What a lovely flavour combination! Would love a piece of this with some coffee. The BEST kind of coffee cake :) x

Anna @ Crunchy Creamy Sweet said...

I can't give up my steaming mug of coffee, even in summer time. :) I love Baked Explorations recipes and this crumb cake is gonna happen!

JoeinVegas said...

Another thing to try, and I was all set to do the lemon thing and shortbreads as well, now three this weekend? thanks

Jackie {The Beeroness} said...

Beautiful. I love the idea of orange zest, perfect addition.

Kate@Diethood said...

Val, this cake! Oh my worrrrd! The flavors are making me wanna dance!
I enjoy coffee any way you want to serve it to me. I LOVE that stuff! BUT it is that much better with a slice of cake! EEEEEK!

Katie Mar said...

i hope you had a great 4th of july, valerie! this crumb cake looks delicious.

Savory Simple said...

Your photos just keep getting better! Love this.

Grandbabycakes said...

Oh Valerie, that is one gorgeous cake!

Jen Laceda | Tartine and Apron Strings said...

I keep telling myself to bake crumb cakes - I've never made them before, you know. I love to eat them, though. Whenever there's one around, I can't keep my paws off them! LOL! This is ridiculously delicious-looking!

purple!rosette said...

My friends and I baked this just this afternoon, and it turned out lovely!! I love the simplicity of the ingredients (we didn't have to rush out to buy anything; I had everything already at home!) and it was delicious, especially the hefty crumb topping. A healthier substitution: instead of sour cream, I used low-fat yogurt.

Valerie said...

@purple!rosette: I'm so happy to hear that you and your friends enjoyed the cake! Great idea to go with yogurt over sour cream - it's quite a heavy recipe. :D

Jennifer Kendall said...

I'm so excited - I have everything to make this gorgeous cake! Definitely making this very soon!

Tracey Wilhelmsen said...

The crumb cake from the Baked boys is far and away my favorite - that thick layer of crumb is just the best!! Hope you had a wonderful weekend :)

Patty Price said...

crumb cakes and mugs of hot coffee-these are the things that dreams are made of...on a whole other level, way above-miracle whip or mayo ;)

Erin @ Dinners, Dishes, and Desserts said...

I love an extra thick layer of crumb on just about anything!! What a wonderful cake!

Stacy | Wicked Good Kitchen said...

Beautiful crumb cake and photography, Valerie--even despite the overcast day! I adore cinnamon and orange together--especially in biscotti with coffee. (Addicting.) I totally get your coffee obsession, but I enjoy iced coffees and coffee ice cream as well. Just not with a brightened up yet heavy on the crumb, cake! I'm with you...only a cuppa will do. Again, beautiful!

Erin Dee said...

Oooh! Crumb cake. Crumb cake is the best. Who wants a boring old coffee cake when they could have crumb cake? (I say this although I'm in the middle of writing a coffee cake post!)

And love the addition of the orange! Sounds awesome.

Laura said...

Orange in a crumb cake--definitely one of those why didn't I think of that moments! Brilliant!

ava said...

I'm still convincing myself...I can do this! :) @ no. 27 (erin) lol; you said it best! (gotta check out your recipe too)

 

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