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Orange Streusel Cake

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Adjust Servings:
1/2 cup butter
1/2 cup castor sugar
1 tsp vanilla
1 egg
1/2 tsp orange extract
1/2 cup orange juice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
1/2-1 tbsp milk (optional)
1/3 cup oats
1 tsp cinnamon
1/4 cup brown sugar
1 tbsp butter
1/2 tsp vanilla essence

Orange Streusel Cake

  • Serves 6
  • Medium


  • Streusel:




Are you ever so tired that you barely make it into your bed with zero care of the world? These days all I crave is good soup or hot chocolate, bed and a book. To say ‘I’m exhausted’ is an understatement – delirious is more like it.

Setting goals is crucial, but being realistic is key – I am my own enemy when it comes to being a critic. I’m lenient, appreciating and forgiving to everyone else but myself. Kitchen Therapy blog started as an outlet to tend to my writer’s block dilemma. It’s now my platform, a sort of “office” for potential clients to “see” me. If I don’t post regularly, I’m upset and angry with myself. When I realise I should not be. It’s okay to slow down, take a break, not pick up the phone or return texts. It’s okay to say no if its physically, mentally or emotionally exhausting you. It’s okay to switch off.

So while I take a much needed 10-day break, here’s a scrumptious tea cake – old fashioned, ladled with butter, a burst of fresh orange juice, a layer of cinnamon and oats streusel in the centre, which goes lovingly well with coffee, tea, hot chocolate, ice cream, whipped cream… or just on it’s own.


Note: see Behind the scenes styling shots on Insta Stories, Highlights: BTS @kitchentherapyindia

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Heat oven to 200°C and prepare a 9” cake tin with oil and flour.
Prepare the streusel in a small bowl by stirring all the ingredients together to create a crumb like mixture. Set aside.


In a large mixing bowl, whisk the butter and sugar for 4-5 minutes, before adding the egg and vanilla.
Beat well for another 5 minutes.
Add the orange juice, baking powder, baking soda and salt and combine well.
Then fold in the flour, careful not to overmix. Add ½ or 1 tbsp milk if you like to loosen the batter up slightly.
Spread half the batter in the cake tin smoothing with a spatula. The batter will be slightly thick.
Then spread the streusel layer, followed by the remaining cake batter.
Bake in the oven for 25-28 minutes, or until the skewer comes out clean.
Let the cake cool in the tin for 10 minutes after you’ve removed from the oven.
Then overturn into the serving plate.
Sprinkle some icing sugar and cinnamon on top.

Kamini Patel

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