Orange Streusel Coffee Cake
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Orange Pecan Streusel Coffee Cakes

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2 cakes
Author: Judith Hannemann


  • Cake:
  • 1 box approx. 18 oz yellow cake mix
  • 4 eggs
  • 1 pkg approx. 3 oz instant vanilla pudding mix
  • 1 cup sour cream
  • 1/3 cup oil
  • Streusel:
  • 1/4 cup flour
  • 2 tbs butter
  • 1/4 cup brown sugar
  • 1 cup pecans
  • 2 tsp orange zest
  • Glaze:
  • 1 1/2 cup confectioner's sugar
  • 2-3 tbs cream or half-and-half
  • 1/2 tsp orange extract


  • Preheat oven to 350 degrees F. Grease 2 small (8 x 4 x 3-inch) loaf pans.
  • Combine all streusel ingredients in a food processor. Process until nuts are coarsely chopped. Set aside.
  • Combine cake mix, instant pudding, sour cream and oil in a large bowl. Beat with electric mixer for 30 seconds. Add eggs, one at a time, beating well after each addition. Beat for 2 minutes.
  • Divide 1/2 of the batter between the 2 pans, spreading out evenly. Sprinkle 1/4 of the streusel filling on top of batter in each pan. Divide the remaining batter on top of the 2 pans. Top each with remaining streusel.
  • Bake for 50-60 minutes, or until toothpick inserted in the center of each cake comes out clean.
  • Remove from oven and cool for 5 minutes. Remove cakes from pan and cool completely on a rack.
  • Mix glaze ingredients, using only enough cream to make a thick but pourable mixture. Drizzle over cakes.
  • Makes 2 loaf cakes.