When life gives you oranges, bake a coffee cake! Brimming with flecks of orange rind, the sheer tingle of freshly squeezed orange juice, crunchy walnuts, and the silk of chocolate syrup cutting rivers through the plush insides, this coffee cake is finished off with a glimmering, grainy-textured topping comprised of wheat germ, butter, sugar, and more walnuts.
Perfect companion to coffee, come sleet or shine.
Orange, Walnut & Chocolate Coffee Cake
- 1.5 Cup flour
- 1/2 Cup whole wheat flour
- 1 Cup sugar
- 1 1/2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1/2 Stick (1/4 Cup) butter – softened
- 1 Egg – beaten
- 3/4 Cup fresh orange juice
- About 1 tablespoon orange rind pieces/ zest
- 1/2 Tablespoon vanilla
- 1/2 Cup walnut bits
Heat oven to 350 F/ 180 C. Prepare a 9×5 loaf pan by greasing with butter and a dusting of flour, set aside. Mix dry ingredients, work in butter with hands. In a medium bowl, whisk egg, orange juice, orange zest/ rind pieces and the vanilla. Pour in the wet ingredients into the dry ones, mix gently, pour into prepared pan, pour some chocolate syrup (we used directly out of a Hershey’s can) use a knife to slide it in waves, and then put the topping (see below) and bake for 45 minutes.
For the topping –
- 2 Tablespoon butter, cut into small cubes
- 1/4 Cup wheat germ (you can substitute with crushed oats too)
- 2 Tablespoons sugar
- 1/4 Cup walnut pieces
Mix all of the above together just until you get a coarse, crumbly mixture.