This delicious orange coffee cake recipe comes to you from my friend Radhika’s Mom – Mrs. Iyengar who learnt how to make this eggless coffee cake while living and teaching Math in Tangiers, Morocco.
When I stopped by my friend Radhika’s place for New Year’s tea a couple of weeks ago, Radhika’s Mom had made this Moroccan orange coffee cake that looked amazing and tasted amazing too. Not only was the cake amazing, the entire evening spent with my friend and her Mom was like a dreamy Christmas wonderland. After a couple hours in the company of these two lovely ladies in their gorgeously decorated living room, I went home intoxicated in the warmth and beauty of the holiday season.Orange flavor in cakes are my all-time favorite.
Morocco has an abundance of citrus growing all year round and locals use orange and orange blossom water in so many foods that it’s ubiquitous. It’s no surprise then that this delectable orange coffee cake recipe comes to you from Morocco, hence the name I gave it – Moroccan Orange Coffee Cake 😀😋🍊🍰!
Radhika describes this orange coffee cake as one of her favorites from her childhood growing up in Morocco. Aunty graciously shared her recipe with me and here it is for all of you to enjoy!
An amazingly delicious cake this is and its made without eggs. The really wonderful part is how the cake turned out so fluffy and spongy despite not having eggs.
Moroccan Orange Coffee Cake with Cinnamon Crumble Topping
recipe contributed by Mrs. Iyengar – my friend Radhika’s Mom
- First grate one naval orange for zest and reserve it to incorporate at the end.
- 1/2 cup orange juice with pulp from the orange.
- 1/2 cup milk
- 1/2 cup cooking oil but not olive oil
- 1/2 cup sugar
- 2 cups and 2 tbs. bisquick flour (sift it) or cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- A pinch of salt
- For the cinnamon crumble topping.
- 2 tbs butter (just melt it in microwave)
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp clove powder
- 1 tsp ginger powder
- Combine butter with the spices. It should be like a crumbly dough, not runny.
- Generously butter a 9 inch baking pan.
- Sift together bisquick flour, baking soda, baking powder, and salt. Set aside.
- In another mixing bowl first add oil, then mix 1/2 cup sugar, add the orange juice, keep whisking briskly each time you add an ingredient. Next add the milk, keep whisking. Slowly incorporate all the dry ingredients in three batches. Add the orange zest and gently mix in.
- Pour all the batter into the prepared pan. On the top put the cinnamon spice mixture all over the cake batter.
- Preheat oven to 450 degrees. Bake in 450 degrees for 8 minutes, reduce the heat to 400 degrees and bake for another 8 minutes, then reduce the heat to 350 degrees and bake for another 10 minutes. Test with a fork to see whether it comes out clean after piercing it. Cool it and serve.
- Cook’s Notes: One time I got lazy and didn’t bother to do the multistep baking process that Aunty suggested. Instead I sprinkled the cinnamon mixture on top of the cake batter and baked the cake at 350F degrees for 30 minutes until a toothpick inserted came out clean. Though the cake ddin’t look like Mrs. Iyengar’s, it tasted outstanding and looked like a beautiful orange cake with a cinnamon swirl! Positively yummy this cake is! Either way you bake this cake it’s going to taste great!
- For a delectable eggless orange cake with a delicious cinnamon crumble, give this outstanding cake a try!
A few pictures from our holiday tea with Radhika and her Mom
Walked into a Christmas wonderland at my friend Radhika’s home when I stopped by for New Year’s tea.
A table set for high tea.
Sitting down for ginger biscuits, fresh fruit, chai and a delectable piece of Moroccan orange coffee cake 😋
I stayed till evening and enjoyed the glow of candlelight and the magic of the holiday season before heading home with a big smile and an evening to remember 😊😍.
A lovely afternoon spent with my dear friend Radhika and her Mom 😘🤗❤️
The holidays maybe over, but the baking continues 😊😋🎂🍰🍪.