Olive Oil Orange Yogurt Coffee Cake Recipe
This Olive Oil Orange Yogurt Coffee Cake is a moist, flavorful cake baked with fresh orange juice and zest, olive oil, and Greek yogurt. It features a sweet, crunchy streusel topping and optional chocolate chips for a delicious chocolate-orange flavor combination. Finished with a simple orange glaze, it makes a perfect treat for brunch or dessert to share with loved ones.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Nut Free
Ingredients
Nonstick Cooking Spray
- Nonstick cooking spray, for preparing the pan
Streusel Topping
- 1 cup (120 grams) all-purpose flour
- ½ cup (107 grams) packed brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons salted butter, melted
Wet Ingredients
- ½ cup (100 grams) extra-virgin olive oil (or avocado oil)
- ½ cup (113 grams) plain whole-milk Greek yogurt
- ½ cup (156 grams) pure maple syrup
- 2 large eggs, at room temperature
- Zest from 1 large orange (about 1 to 2 tablespoons)
- ⅓ cup (67 grams) fresh orange juice (from 1 to 2 large oranges)
- 2 teaspoons vanilla extract
Dry Ingredients and Mix-ins
- 1 ¾ cup (210 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ heaping cup (100 grams) regular or mini chocolate chips
Optional Glaze
- ½ cup (57 grams) powdered sugar
- 1 tablespoon fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees F. Prepare a 9-inch round springform pan by generously coating it with nonstick cooking spray, or line a 9-inch round cake pan or 8x8 inch square pan with parchment paper and spray with cooking spray to prevent sticking.
- Make the Streusel Topping: In a medium bowl, combine the flour, brown sugar, and ground cinnamon. Pour in the melted butter and stir with a fork until the mixture resembles clumps of wet sand. Use your fingers to form thick clumps. Cover the bowl with plastic wrap and place the streusel in the refrigerator to chill while you prepare the batter.
- Mix the Wet Ingredients: In a large bowl, whisk together the olive oil, Greek yogurt, pure maple syrup, eggs, orange zest, fresh orange juice, and vanilla extract until the mixture is smooth and well combined, about 1 minute.
- Combine Dry Ingredients and Fold in Mix-ins: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Add the dry ingredients to the wet mixture, stirring with a wooden spoon just until combined—do not overmix. Gently fold in the chocolate chips for added chocolate-orange flavor.
- Assemble the Cake: Pour the batter into the prepared pan and spread it out evenly. Sprinkle the chilled streusel topping evenly over the batter for a sweet crunchy finish.
- Bake the Cake: Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Remove from oven and allow the cake to cool almost completely before adding the glaze.
- Prepare and Add the Glaze (Optional): In a small bowl, whisk together powdered sugar, fresh orange juice, and orange zest until smooth and drizzle-able. Drizzle the glaze evenly back and forth over the cooled cake.
- Serve: Cut the cake into 10 to 12 slices. Enjoy warm or at room temperature. For additional protein, serve with Greek yogurt, or for a dessert option, pair with a scoop of coffee or vanilla-flavored ice cream.
Notes
- To make gluten-free: Use a 1:1 gluten-free all-purpose flour blend instead of regular flour.
- To make dairy-free: Substitute vegan melted butter for regular butter in the streusel, and ensure to use thick dairy-free yogurt and dairy-free chocolate chips.
- Optional substitutions: Instead of chocolate chips, feel free to add dried cranberries or omit mix-ins entirely.
- You can skip the glaze and simply dust the top of the cake with powdered sugar if preferred.
