Orange Oat Coffeecake
A moist, flavorful coffeecake featuring orange and oats, with a hint of cinnamon and nuts, perfect for breakfast or teatime gatherings with a bright citrus twist.
Ingredients
- 1 1/4 cups boiling water
- 1 cup quick cooking oats ⓘ
- 1/2 cup soft margarine ⓘ
- 1 cup sugar ⓘ
- 1/2 cup brown sugar ⓘ
- 2 eggs ⓘ
- 1/4 cup thawed orange juice ⓘ
- 1 teaspoon vanilla ⓘ
- 1 3/4 cups flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Pour boiling water over the quick cooking oats and set aside to soak.
- Cream the soft margarine with sugar and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the thawed orange juice and vanilla extract.
- Alternately add the dry ingredients (flour, baking powder, baking soda, salt, cinnamon) and the soaked oats to the creamed mixture, mixing well after each addition.
- Fold in the chopped nuts gently into the batter.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter version, you can substitute half of the margarine with unsweetened applesauce. If you prefer, use rolled oats instead of quick cooking oats, but soak them a bit longer in boiling water. Adding a pinch of nutmeg can enhance the flavor as well. Make sure to let the batter rest for a few minutes before baking for better texture.
Serving Suggestions
Serve this delicious coffeecake warm or at room temperature, ideally with a cup of coffee or tea for a delightful afternoon treat. It also pairs beautifully with fresh fruit or a dollop of yogurt for a balanced breakfast. For a delightful dessert, consider serving it alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover orange oat coffeecake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply pop a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Oat Coffeecake contains roughly 255 calories, with 5g protein, 50g carbohydrates, and 2g fat. It is a good source of iron (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 1185mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. To lighten it up, consider using half whole wheat and half all-purpose flour for a balanced result.
What can I use instead of eggs in this recipe?
To make this coffeecake egg-free, you can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water, let it sit for 5 minutes until it thickens, and then add it to the batter.
How can I make this recipe gluten-free?
To adapt this recipe for gluten-free diets, substitute the all-purpose flour with a good gluten-free flour blend. Make sure to check that all other ingredients, including oats, are certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).