Author Notes
This coffee cake is inspired by the quintessential brunch cocktail, the mimosa. The cake is bursting with orange flavor, thanks to a trifecta of orange zest, orange juice, and orange extract, with just a hint of cinnamon. The champagne flavor is much subtler, but the champagne’s fizziness renders the cake delightfully light and spongy. —CakePants
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Ingredients
- Cake
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1.5 cups
all-purpose flour
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1 teaspoon
baking powder
-
1 teaspoon
ground cinnamon
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1/4 teaspoon
salt
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1/2 cup
butter or dairy-free margarine
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2/3 cup
granulated sugar
-
3
eggs
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2 tablespoons
mayonnaise (light is fine)
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1 teaspoon
orange extract
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zest from 1 orange
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2 tablespoons
orange juice (about 1/2 orange)
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6 tablespoons
champagne
- Topping and Icing
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4 tablespoons
butter or dairy-free margarine, melted
-
1/2 cup
all-purpose flour
-
3 tablespoons
brown sugar
-
1/2 teaspoon
ground cinnamon
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1 cup
powdered sugar
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2 tablespoons
champagne
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1 teaspoon
orange zest
Directions
-
Preheat the oven to 350 degrees. Grease and flour a 9-inch springform pan.
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Prepare the topping: in a medium bowl, mix together the dry ingredients (1/2 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon ground cinnamon). Pour in the 4 tablespoons of melted butter/margarine and mix with a fork until all the dry ingredients are coated and small clusters form. Set aside.
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Combine the dry ingredients for the cake: flour, baking, soda, cinnamon, and salt. Set aside.
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In the bowl of a mixer, cream together the butter and sugar until smooth. Add the eggs one at a time, mixing in between each one. Add the mayonnaise, orange extract, orange zest, and orange juice to the margarine/sugar/eggs mixture and stir until combined. Stir in the dry ingredients. Pour in the champagne and fold gently (by hand) until just combined.
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Transfer the batter into the prepared springform pan. Sprinkle the topping evenly over the batter. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
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Prepare the icing: mix together the powdered sugar and champagne until smooth. Stir in the orange zest. Drizzle over the cake, once the cake has cooled slightly.
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