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Bread Pastries

Coffee Cake With Orange Glaze

  • Preparation Time: 10 minutes
  • Cooking Time: 40-55 minutes
  • Yield 12 slices servings


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups packed brown sugar
  • 1/2 teaspoon salt
  • 2/3 cup cold unsalted butter, cut into cubes
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup walnuts, optional
  • 2 eggs, beaten
  • 1 1/3 cup buttermilk

  • 1/2 cup powdered sugar
  • 2 tablespoons orange juice
  • 2 tablespoons heavy cream


Preheat oven according to the attached chart. Grease the bottom and sides of Bundt cake pan or 10-inch tube pan. In a large mixing bowl, combine flour, brown sugar, salt, baking powder, baking soda, cinnamon, and nutmeg. Using a fork or a pastry cutter, cut in butter cubes until mixture resembles coarse crumbs. In a medium-sized mixing bowl, combine eggs and buttermilk. Add egg mixture all at once to dry mixture. Stir in nuts. Stir until just moistened - the batter will be lumpy. Spoon batter into prepared pan. Bake until cake is set and toothpick inserted in the center comes out clean. Cool on a baking rack and invert cake to serve.

Sift powdered sugar into a small mixing bowl. Add orange juice and cream and stir until combined. Pour over coffee cake and serve.
Mode Rack Position  Temp (°F) Time
  Pure Convection™   3   325   40-45 min
  Convection Bake™   2   325   40-45 min
  Standard Bake™   2   350   50-55 min

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