Orange Crumb Cake

Prep: 14 minutes; Cook: 25 minutes; Cool: 5 minutes. Whip up this orange-kissed cake in no time from ingredients you have on hand. Enjoy it warm with a cup of coffee or hot tea.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 31%
  • Fat: 7.5g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 35.1g
  • Fiber: 0.6g
  • Cholesterol: 45mg
  • Iron: 1mg
  • Sodium: 164mg
  • Calcium: 32mg


  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 4 1/2 tablespoons butter, cut into small pieces
  • 1 teaspoon water
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1/2 cup low-fat buttermilk (1%)
  • 1 tablespoon grated orange rind (1/2 orange)
  • Cooking spray
  • 3/4 teaspoon powdered sugar


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; add water, stirring gently. Set aside.
  3. Add baking powder and soda to remaining flour mixture; stir with a whisk. Add egg, buttermilk, and orange rind. Beat with a mixer at medium speed just until combined.
  4. Pour batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved crumb mixture over batter. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove cake from pan; cool on a wire rack. Sift powdered sugar over cake. Cut into wedges. Serve warm, if desired.
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