Rosemary Orange Coffee Cake Recipe
- 1-1/4 c. all-purpose flour
- Rounded ½ tsp. baking powder
- Rounded ¼ tsp. baking soda
- 1/8 tsp. salt
- ½ c. sugar
- 1-1/2 tsp. fresh finely minced rosemary
- 3 Tbsp. cold unsalted butter
- Juice and rind of one medium size orange
- 1 egg, large
- ½ c. buttermilk
Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of 8” cake pan. Spray with vegetable spray.
Mix the flour, baking powder, baking soda, salt, sugar, rosemary and orange zest. To grate orange zest, use a fine grater or rasp and grate only the orange part of the outside of the rind. Avoid the white part, it is bitter. Need about 1 to 2 tsp. of orange zest.
Add the cold butter in small pieces and cut in with two knives or pastry cutter. When the mixture resembles small pebbles or coarse sand, set aside. Save about ¼ cup of this mixture for the crumb topping.
In a small bowl mix the buttermilk, egg, and orange juice (should equal about scant ¼ c.). Beat the egg mixture until blended. Add the wet ingredients to the dry and mix. The batter will be lumpy.
Pour the batter into prepared pan. Add the save topping and spread over the top of the cake before baking.
Bake cake about 25 minutes to 30 minutes depending on the amount of orange juice used. Allow to cool a few minutes in the pan before turning out. Place on pretty cake plate and cut into wedges depending on if you used a round pan or square pan.
Garnish with fresh sprigs of rosemary and slice of orange.
I have made this several times and I love the mixture of rosemary and orange. This combination of orange and rosemary also makes good herbal jelly. If all you have is dried use about ½ of the fresh amount. Check out my blog on growing rosemary. You can grow rosemary in pots and brings indoors if you live in a cold climate with ice and snow.