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Orange Soufflé Coffee Cake

Orange Soufflé Coffee Cake

This moist and airy cake fragrant with orange notes is draped in a luscious, silky chocolate sauce for a treat that’s perfect for any time of day.

Calories
269
Carbohydrates
45g
Protein
18g
Potassium
566mg
Fiber
3g
Sugar
1g

Ingredients

Cake

  • Unsalted butter, for greasing pan

  • 1 1/2 cups granulated sugar

  • 4 large eggs, at room temperature

  • 1/2 cup grapeseed oil or olive oil

  • 2 tablespoons grated orange zest plus 1/2 cup fresh orange juice (from 2 oranges), divided

  • 1/2 cup fresh orange juice (from 2 oranges)

  • 2 cups bleached cake flour (about 7 1/2 ounces), plus more for pan

  • 1 3/4 teaspoons baking powder

  • 1/2 teaspoon kosher salt

  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 3/4 cup powdered sugar

  • 1/4 cup unsweetened cocoa

  • 3 tablespoons unsalted butter, melted

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon instant espresso powder (optional)

  • 1/8 teaspoon kosher salt

  • 3 tablespoons fresh orange juice, divided

  • Pomegranate arils, dried blood orange slices, and fresh citrus leaves, for garnish (optional)

Direction

  1. Make the cake

    Preheat oven to 350°F. Butter and flour a 10-cup Bundt pan; set aside. Beat sugar and eggs in a stand mixer fitted with the whisk attachment on medium-high speed until thick and fluffy, about 5 minutes. With mixer running, slowly drizzle in oil. Add orange zest. Beat on medium-high speed for 2 minutes.

  2. Whisk together flour, baking powder, and salt in a medium bowl. Reduce mixer speed to low; gradually add flour mixture to egg mixture, stopping to scrape down sides of bowl as needed. Fold in vanilla and orange juice with a rubber spatula until batter is smooth.

  3. Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Let cake cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack; cool completely, about 2 hours.

  4. Make the glaze

    Whisk together powdered sugar, cocoa, butter, vanilla, espresso powder (if using), salt, and 2 tablespoons orange juice in a medium bowl until smooth. Whisk in remaining 1 tablespoon orange juice, 1 teaspoon at a time, until desired consistency is reached. Spoon glaze evenly over cake; let stand 10 minutes. Garnish with pomegranate arils, dried orange slices, and citrus leaves, if desired.

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