Orange Coffeecake with Streusel Topping

Orange Coffee Cake with Streusel Topping

Orange Coffee Cake with Streusel Topping


Makes 9 servings


1 package (about 19 ounces) cinnamon swirl muffin mix
3/4 cup orange juice
1 egg
1 teaspoon grated orange peel
1/2 cup pecan pieces
1/2 cup powdered sugar (optional)
1 tablespoon milk (optional)


  1. Preheat oven to 400°F. Grease 9-inch square baking pan; set aside.
  2. Place muffin mix in large bowl; break up any lumps. Add orange juice, egg and orange peel; stir until just moistened. (Batter will be slightly lumpy.)
  3. Knead cinnamon swirl packet 10 seconds. Cut off one end of packet; squeeze contents over batter. Swirl into batter using knife or spatula. Do not mix in completely.
  4. Spoon batter into prepared pan; sprinkle with topping packet and pecans. Bake 23 to 25 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack 15 minutes.
  5. To prepare icing, if desired, combine powdered sugar and milk in small bowl; stir until smooth. Drizzle icing over top of cooled coffeecake.

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