Food Recipes Breakfast & Brunch Orange Soufflé Coffee Cake 4.4 (5) 5 Reviews 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. By Ruth Reichl Ruth Reichl Ruth Reichl started musing about food professionally in 1972, when she published Mmmmm: A Feastiary. Since then, she’s published seven books, won six James Beard Awards, hosted multiple television and radio shows, and has judged more culinary competitions than anyone can count. As co-owner of the Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she was the restaurant critic for the Los Angeles Times and The New York Times before serving as editor in chief of Gourmet magazine. Always on the go, Ruth lives in upstate New York with her husband, Michael Singer, a television news producer. Food & Wine's Editorial Guidelines Updated on October 15, 2024 Tested by Tricia Manzanero Stuedeman Tested by Tricia Manzanero Stuedeman Tricia is a recipe developer and tester for Dotdash Meredith with a focus on baking and pastry as well as a passion for all things food-related. She has developed over 1,200 recipes, which have appeared both in magazines, online, and in cookbooks alike. She is a former Baking and Pastry Editor with experience in food styling, video production, and crafting culinary curriculum for more than a dozen culinary and lifestyle brands. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Active Time: 30 mins Total Time: 3 hrs 15 mins Servings: 10 Yield: 1 cake Jump to recipe This rich yet light Bundt cake by Ruth Reichl marries the flavors of chocolate and orange in each bite. Eggs and sugar are beaten until fluffy and thick for an airy yet moist cake fragrant with orange zest and juice. A silky chocolate glaze amplifies the orange notes in the cake for a sweet and delicate treat perfect for afternoon coffee, dessert or even brunch. Make the chocolate glaze right before serving to ensure a silky, smooth texture. Frequently Asked Questions What is coffee cake? Coffee cake is just that – cake to be enjoyed with coffee. But that wasn’t always the case. Although the origins of coffee cake are not exactly known, food historians generally agree that pairing sweet pastries with coffee first started around the 17th century as the drink arrived in northern and central Europe, especially Denmark and Germany where they were known as “kaffee kuchen.” In the Nordic countries, sweet, spiced cakes and coffee continued to grow in popularity, setting the stage for the modern coffee break. During the 19th century, Scandinavian and German immigrants brought this pairing to the United States. But it wasn’t until the 1950s and 1960s with the invention of the Bundt pan that coffee cakes based on the ring-shaped kugelhopf cake, really took off. Today, coffee cakes — from Pear and Sour Cream Coffee Cake to Apple-Raisin Crumb Cake — continue to be favorites, no matter the time of day. Notes from the Food & Wine Test Kitchen Be careful to not open the oven too early, as the cake may collapse. Make ahead Store the cake in an airtight container at room temperature for up to two days. Cook Mode (Keep screen awake) 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 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) Directions 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. 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. 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. 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. Rate It Print