This is the perfect, not-too-sweet coffee or tea cake for a weekend brunch.



For topping: Mix all topping ingredients together and place in refrigerator for 10 to 20 min. to harden.

For cake: In a large bowl, combine flour, sugar, baking soda and Baker’s Brew. In a separate bowl,whisk together eggs, orange juice, molasses, oil and sour cream. Stir the wet ingredients into the dry until just combined. Pour into a greased 8- or 9-inch round baking pan. Next, drop ¼ to ½ tsp. size amounts of the topping onto to the top of the batter. Distribute evenly, leaving gaps between the topping so craters can form during baking. Bake at 375 degrees for 30 to 35 min. or until a toothpick inserted into the cake comes out clean from the cake. Cake may sink a little because of the weight of the topping; this is okay. Let cool in the pan on a wire rack before serving.

Serving Suggestions

Delicious warm with coffee or tea and topped with a dollop of whipped cream or yogurt.


8 servings

Thanks To

Mike Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Orange Peel, Minced, Dehydrated 1 oz bag $2.75
Baker's Brew Coffee Spice 1 oz bag $3.45



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