Zesty Orange Crumble Cake

This Orange Crumble Cake really does the most – fruity, zesty flavours form a moist cake with a crispy, crumbly topping. This is a great ‘cut and come again’ type of cake, ready to be sliced for dessert or simply to snack on throughout the day. This one is a real crowd-pleaser, I recommend doubling if you’ve got lots of cake lovers around!

Whilst this is just divine by itself, you could serve it with some lightly whipped cream or pouring cream for a truly decadent dessert. The cake is a great alternative if you’re tiring of chocolate recipes, and fancy the idea of your kitchen smelling amazing! You could sub the orange for lemon or any other citrus flavour – but I’m a huge fan or orange lately.

This recipe calls for fresh fruit, and I really do recommend this for the full-on aromas that you’d expect from a citrus cake. Otherwise, the ingredients are all straightforward and should be room temperature before starting to bake. Whilst I make this in a round tin, feel free to change it up and make it in a loaf tin or as cupcake – adjusting the bake time accordingly.

For other citrus bakes, try this Berry and Lemon Loaf Cake or for other ‘snacking cakes’ try this Mocha Cake with Cappuccino Frosting.

Orange Crumble Cake

Serves: 12 (8″ cake tin)
Prep Time: 20 Minutes
Bake Time: 45 Minutes
Total Time: 1 Hr 5 Minutes

Ingredients

For the Crumb Topping:
– 1 Tbsp Butter
– 4 Tbsp Light Brown Sugar
– 1/2 Tsp Baking Powder
– 60g Flour
– 1 Tbsp Orange Zest
– 1 Tbsp Orange Juice

For the Cake:
– 75g Butter
– 130g Granulated Sugar
– 2 Eggs
– 1 Tsp Vanilla Extract
– Optional: 1 Tsp Orange Extract
– 40ml Fresh Orange Juice (About 1 Large Orange)
– 2 Tbsp Orange Zest (From 1 to 2 Large Oranges)
– 160ml Milk
– 190g Plain Flour
– 1 1/2 Tsp Baking Powder
– 1/4 Tsp Baking Soda

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Line/grease an 8″ cake tin.
2. Make the crumble topping by combining all ingredients in a bowl, mash with a fork until mixture looks a bit like sand. Set aside.
3. In a large bowl/the bowl of a stand mixer, combine the butter and granulated sugar on a medium speed until entirely combined. For real creaming, this should be about 3-5 minutes with an electric/stand mixer. Add the eggs, one at a time, then add the vanilla and orange extract (if using).
4. Add the orange juice and orange zest and combine again. The mixture may begin to look a little curdled, due to all the citrus/eggs etc, but stick with it!
5. Combine the flour with the baking soda and baking powder in a small bowl. Add a third of this and a third of the milk, mix until all combined. Then repeat with remaining flour and milk. The mixture will be fairly smooth and should pour easily.
6. Pour the cake batter into the prepared tin. Sprinkle over the crumble topping and bake for 40-45minutes, until golden brown and a cake tester/toothpick comes out clean. Leave to cool on a wire rack before slicing and serving (whipped cream always recommended!).