Amazingly Soft Orange Cake from scratch is flavored with orange juice, zest, ground walnuts and a crisp orange sugar topping. It is simple, Moist, Tender and is perfect with tea or coffee.
This cake made from scratch is one such recipe that has been an all time favorite. It is simply the BEST! (this recipe was posted here first with not-so-good pictures:) And, so many of you tried it anyways and have shared their delicious experience. Thank you, I love you all. (Try this muffin version made with almonds)
Few of our reader feedbacks:
"Worth the effort of zesting, juicing and chopping for this amazing cake…..and of course with the orange juice, zest and walnuts I’m claiming it as a ‘healthy eat’ 😊"
"This is the first recipe I have tried from your blog…. AND I LOVED IT.
I was researching various recipes for the rasmalai cake, and found your blog. And I am glad I did!!!"
Why this recipe is simply the best?
- It differs from the traditional creaming method and made in a food processor instead. This not makes it faster but also develops less gluten <--- More tender
- Walnuts are ground along with the flour mixture, so the flavors runs through every bite and reduces gluten. Again <--- tender
- Packs the orange punch. There is fresh orange juice, zest and crisp orange sugar topping.
Orange juice cake
- Holy YUM
- Incredibly tender
- Triple orange goodness ----> Orange zest, Orange juice and then topped off with crackly Orange sugar.
- Made in your food processor.
- Easy to remember measurements
- You probably have all the ingredients already.
Method
Step-1: Add walnuts, flour, baking powder, baking soda and salt into a food processor and process until finely ground. Empty contents into a bowl.
Step-2: Into the same processor, add butter, sugar and orange zest and process until creamy. Add eggs and process for a few seconds, followed by half the walnut-flour mixture. Then, process the orange juice and then finish off with the remaining walnut-flour mixture.
Step-3: Pour batter into a round baking pan, sprinkle orange sugar (a mixture orange zest and sugar) and chopped walnuts on top and bake at 350°F for about 40 minutes.
Cool, slice and enjoy!
How to make this orange walnut cake without a food processor?
Use a food processor for best results. However, you can still enjoy this cake with your electric hand mixer and any dry grinder.
Step-1: Add all dry ingredients into a dry grinder and process until finely ground (make sure to stop and stir twice in between). Transfer to a bowl and save the grinder (do not wash, we will be using in a bit for topping).
Step-2: Add butter and sugar into a medium bowl and beat with a hand held electric beater, until smooth and creamy (3-4 minutes). Beat in eggs and orange zest, until smooth (about 1 minute).
Step-3: Add the ground dry ingredients and continue beating, just until it comes together. DO NOT OVER MIX, you can do the final mixing with a rubber spatula.
Step-4: Transfer batter to the prepared pan and make the topping.
Step-5: Make orange sugar topping. Add all ingredients into the same dry grinder and process. Sprinkle on top of the cake.
Step-6: Bake according to instructions.
Expert tips
While zesting orange, make sure you get only the outer orange part and not the white inside.
Walnuts need not be toasted.
Use only freshly squeezed orange juice and not store bought. (Try our smoothie with fresh orange)
Can I use a 9-inch cake pan?
YES! The cake will be slightly shorter in height and the baking time will be few minutes lesser.
Storage instructions
Store leftover sliced orange cake with nuts in a covered container at room temperature for up to 4 days or freeze for up to 2 months (thaw at room temperature).
More cakes:
Orange Coffee Cake from Scratch with Walnuts
Ingredients
Dry ingredients
- 1 cup all purpose flour
- ½ cup walnuts
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 stick unsalted butter, room temperature
- ½ cup sugar
- zest of one orange
- 2 eggs, large
- ½ cup freshly squeezed orange juice
Orange sugar topping
- 2 tablespoons sugar
- 1 teaspoon orange zest
- ¼ cup walnuts, finely chopped
Instructions
- Preheat oven to 350 degrees. Spray a 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
- Into a food processor, combine all dry ingredients (flour, walnuts, baking powder, baking soda and salt). Process for one minute and 30 seconds, until finely ground. Transfer mixture to a bowl and keep aside.
- Into the same (now empty) processor, add butter, sugar and orange zest (from one orange). Process for 45 seconds. Add both eggs and process for few seconds until smooth (scrape the sides of the processor to mix in any butter sticking to the sides).
- Add half the ground flour mixture, process for 10 seconds, then orange juice, process for 10 seconds and then finish off with remaining flour mixture and process for additional 10 seconds, until combined.
- Transfer batter into the prepared pan, spread evenly and sprinkle orange sugar on top.
- Bake in the middle rack of the oven for 36-41 minutes, until a tooth pick inserted in the middle comes clean.
- Place pan on a wire rack to cool (we usually start digging in while still warm). YUM.
To make orange sugar topping
- Mix 2 tablespoons sugar and 1 teaspoon orange zest in a small bowl with your finger tips, until zest is evenly distributed. Stir in finely chopped walnuts.
Notes
How to make orange cake without a food processor?
Use a food processor for best results. However, you can still enjoy this cake with your electric hand mixer and any dry grinder. Step-1: Add all dry ingredients into a dry grinder and process until finely ground (make sure to stop and stir twice in between). Transfer to a bowl and save the grinder (do not wash, we will be using in a bit for topping). Step-2: Add butter and sugar into a medium bowl and beat with a hand held electric beater, until smooth and creamy (3-4 minutes). Beat in eggs and orange zest, until smooth (about 1 minute). Step-3: Add the ground dry ingredients and continue beating, just until it comes together. DO NOT OVER MIX, you can do the final mixing with a rubber spatula. Step-4: Transfer batter to the prepared pan and make the topping. Step-5: Make orange sugar topping. Add all ingredients into the same dry grinder and process. Sprinkle on top of the cake. Step-6: Bake according to instructions.Can I use a 9-inch cake pan?
YES! The orange cake will be slightly shorter in height and the baking time will be few minutes lesser.Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Kelly @ Kelly Lynns Sweets and Treats
This cake looks so light nd refreshing with that orange flavor. Looks like the perfect texture too! I’ll take a slice with my morning coffee 🙂
Maria Doss
Thank you Kelly:)
Katherine | Love In My Oven
This is making me hungry, and I just had dinner!! The orange would be SO good!! That topping is also amazing - sometimes you don't need icing! This would be perfect with a cup of coffee 🙂 Happy weekend, Maria!
Maria Doss
Thank you Kathy:)
Kelsie | the itsy-bitsy kitchen
I love citrusy desserts and this one looks delicious. I'll take a slice or two if you're sharing!
Maria Doss
Of course, Kelsie:)
Deepika|TheLoveOfCakes
Orange is such a lovely flavor!! Fresh and so vibrant! Love this simple coffee cake with that lovely orange sugar on top!
Maria Doss
Thank you Deepika:)
heather (delicious not gorgeous)
i'm really into citrus right now, so this sounds perfect! and the pictures are so light and bright (:
Maria Doss
Thank you Heather:)
Kim | The Baking ChocolaTess
I don't know how I missed this one! I love orange and the walnuts sound so inviting with this beautiful cake. YUM!
Luz
I just made it.
It was simply delish!
Susan Hankin
Worth the effort of zesting, juicing and chopping for this amazing cake.....and of course with the orange juice, zest and walnuts I'm claiming it as a 'healthy eat' 😊
Maria Doss
Of course it is healthy😀 Glad you loved it:)
Ina Shah
Hi, I am in Australia and so how much is one stick of butter? Thanx
Ina Shah
Maria Doss
Hi Ina,
One stick = 1/2 cup or 8 tablespoons or 113 gms
Hope it helps:)
Gena
Hi! Could I bake this in a Bundt pan? Looks amazing!
Maria Doss
Hi Gena, this cake will be too soft for bundt pan, might not hold together while unmolding.
You could use a square/ loaf pan, if you do not own a round one. Baking time will vary depending on the pan.
Hope it helps:)
Gena
Really appreciate the response Maria! Happy Saturday!
Ritzy
I really like this recipe and want to try it. But I have a 9 inch pan. Will the volume of ingredients differ?
Maria Doss
Hi Ritzy, a 9-inch pan will totally work for the recipe AS IS. The cake will be a little shorter though. Hope it helps:)
Ritzy
Thanks. Its my anniversary and m going to try it 🙂
Maria Doss
That sounds great! Wishing you a very happy anniversary:)
Joanna
Absolutely amazing. I baked in 7 inch pan and without orange sugar topping.