Hot Orange Coffee Cake

Hot Orange Coffee Cake


"Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors."


45 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
  2. In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
  3. In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
  4. Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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Your rating



  1. 15 Ratings


This was good, it has a very nice flavor, but I like more cinnamon when working with orange. It does need work to make it better. DEFINATELY follow the last review about switching from 1/2 cup ...

Simply wonderful!! Everyone agreed... used 1/4 cup oil and 1/4 cup butter instead of 1/2 cup butter

This recipe was very good. I added a shake of cinamon and I used orange juice from a carton pluss added the juice from the orange i used for zest. I also added my own glaze wich consited of powd...

This is delicious! I made it the night before and heated it up in the oven for breakfast. Yummy!

It was pretty good. The orange and cinnamon did go well together, but the cake was a bit bland.

I made this cake and it turned out to be VERY dry and not very tasty either.

I doubled the recipe and added an extra 1/2 cup of sugar and added my own favorite cinnamon/oat crumb topping. Instead of a 10" pan, I divided the batter into 12 jumbo muffin pans and the end re...

This was so tasty and light! I was a little worried about the consistency as I put it in the tin but it turned out perfectly. Definitely making this again!

The cake came out moist and tasted like orange cake. I'm probably going to throw some dried cranberries in next time.