The first time I can remember eating coffee cake as a kid was when mom brought home a box of Entenmann’s Crumb Coffee cake. I would eat it with a cold glass of milk before heading out to school. Hmm, very nutritious! Nonetheless, I have always loved a piece of good coffee cake, especially with a nice crumb topping.
In my opinion, this coffee cake recipe is heavenly! It has a light fluffy crumb, crisp cinnamon streusel topping and burst of sweet orange glaze. It’s the creme de la crumb of coffee cakes!

Ingredients
- Cake
- 2 1/2 cups of cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp of salt
- 12 tbs unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/4 cups plain Greek yogurt
Streusel
- 2/3 cup all purpose flour
- 1/3 cup light brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 4 tbs cold unsalted butter cut into 1/2 pieces
Orange Glaze
- 1 cup powdered sugar
- 2 tsp orange zest finely grated or minced
- 3-4 tbs fresh orange juice
Directions
- Adjust oven rack to the center position and preheat oven to 350 degrees. Grease a 10″ tube pan. I use an angel food cake pan with a removable bottom.
- In a medium bowl sift together cake flour, baking powder, baking soda, salt and set aside.
- In a mixing bowl, beat butter with an electric mixer at medium speed until smooth and shiny. Gradually add sugar and beat until light and fluffy. Add eggs one at a time, beating about 1 minute after each addition, then add vanilla and yogurt mixing until well combined.
- With mixer on low, add flour mixture in thirds until flour is completely incorporated and smooth. Do not over mix. Finish mixing by using a rubber spatula to scrape sides of bowl to insure batter is well blended.
- For the streusel, in a separate bowl mix dry ingredients with a fork. Add cut butter and continue mixing and or pinching with your fingers until well combined and mixture resembles a crumble.
- Spoon half the the batter to the prepared pan, spreading evenly with a small offset spatula or spoon. Sprinkle half the streusel on top and repeat, adding the other half of the batter and finishing with the remaining streusel. Bake for about 50-60 minutes or until cake is golden brown and or a toothpick or cake tester inserted in the center emerges clean.
- Cool that cake in the pan on a wire wrack for about 30-45 minutes.
- For the orange glaze, in a small bowl add powdered sugar, zest and gradually add orange juice a tablespoon at a time until desired consistency. It should be thick but pourable.
- Remove cake from pan by running the tip of a small knife around the sides, invert onto a plate and then re-invert onto a serving pate with streusel side up.
- Drizzle orange glaze over cake and allow glaze to set or harden slightly. Serve and enjoy!