This is a very good coffeecake. The cream cheese makes it very moist and delicious. The topping is reminiscent of the caramel topping on a German Chocolate Cake and the melted topping glazes the sides. Scrumptious. Even with the topping, it is not quite as sweet as a dessert cake.
This recipe is sized for a seven inch springform pan. Double this recipe for a ten-inch springform pan, a nine-inch square springform pan, or a 9 x 9-inch baking pan.
1/2 cup sugar
4 ounces cream cheese
zest from one orange
1 teaspoon vanilla
1 large egg
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup buttermilk
1/4 cup orange juice
1/2 cup walnut pieces
Preheat the oven to 350 degrees.
1. Cream the sugar and cream cheese together. Add the zest, vanilla, and egg and beat until soft and fluffy.
2. In another bowl, stir the flour, baking powder, baking soda, cinnamon, and salt together. Add the dry mixture to the creamed mixture. Add the buttermilk and orange juice. Beat until combined.
3. Pour the batter into a greased pan. Bake for 35 minutes or until the cake tests down with a toothpick.
Baker’s Note: While 35 minutes is the right baking time for the 7-inch pan, baking times will vary with different pans. Test for doneness with a toothpick.
For the topping:
In a small bowl, mix the following ingredients:
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 cup flaked or shredded coconut
2 tablespoons orange juice
Spread the topping over hot cake. Set the oven to broil. Place the cake within five inches of the element and broil for just a few minutes until lightly browned. Serve warm.
Baker’s Note: The topping will melt and run down the sides of the cake, glazing the sides. A springform pan is the perfect vehicle for this cake making a nice presentation with glazed sides.