Walnut Orange Coffee Cake Recipe

4.5 4 7
Walnut  Orange Coffee Cake Recipe
Walnut Orange Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Walnut Orange Coffee Cake Recipe

Read Reviews
4.5 4 7
Publisher Photo
My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 cup quick-cooking oats
  • 1-1/2 cups orange juice
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1 tablespoon grated orange peel
  • TOPPING:
  • 1-1/2 cups packed brown sugar
  • 3/4 cup butter, cubed
  • 3 tablespoons grated orange peel
  • 3 tablespoons orange juice
  • 3 cups sweetened shredded coconut
  • 1-1/2 cups chopped walnuts

Directions

In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly. Yield: 12-15 servings.
Originally published as Walnut Orange Coffee Cake in Taste of Home February/March 2003, p29

Nutritional Facts

1 piece: 614 calories, 32g fat (16g saturated fat), 69mg cholesterol, 413mg sodium, 77g carbohydrate (57g sugars, 3g fiber), 8g protein.

  • 1 cup quick-cooking oats
  • 1-1/2 cups orange juice
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1 tablespoon grated orange peel
  • TOPPING:
  • 1-1/2 cups packed brown sugar
  • 3/4 cup butter, cubed
  • 3 tablespoons grated orange peel
  • 3 tablespoons orange juice
  • 3 cups sweetened shredded coconut
  • 1-1/2 cups chopped walnuts
  1. In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange peel. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  2. In a small saucepan, combine brown sugar, butter, orange peel and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly. Yield: 12-15 servings.
Originally published as Walnut Orange Coffee Cake in Taste of Home February/March 2003, p29

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Reviews forWalnut Orange Coffee Cake

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MY REVIEW
Andrea User ID: 9080947 261384
Reviewed Feb. 16, 2017

"I made this for the volunteers of a fund drive at a local public radio station in Philly (XPN). Both staff and volunteers had this, and it went quick! People from all over the station were asking for the recipe! Gotta give credit where credit is, due, Janice! I had less than 2 cups coconut on hand, which I think was enough. I also added more cinnamon and some Jamaican Allspice to the cake for some savory. Also, a dash of ground black pepper to counter the sweet in the topping. More or less (more for me) orange peel to taste. Thanks!"

MY REVIEW
[email protected] User ID: 1010572 120079
Reviewed Apr. 28, 2013

"Friends and family favorite, I cut back on the walnut topping, use 3/4 cup instead of 1 1/2. Added 1tsp cinnamon to the cake batter."

MY REVIEW
zlkj4 User ID: 5185767 46446
Reviewed Mar. 9, 2013

"This is my all time favorite coffee cake. It needs to bake a little longer than the recipe says, but just keep checking it. If you don't have fresh zest, use orange oil or extract. It is so moist. My book club sampled it this morning and gave it a total thumbs up."

MY REVIEW
[email protected] User ID: 1510 66724
Reviewed Jan. 18, 2011

"this is so good. , really every time I make it everyone wants the recipe,and it smells so good cooking, I can't wait to have some.. I have made many times, and will make it many more. Thanks so sharing..."

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