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Test Kitchen Approved

Café de Olla Spice Crater Cake

Recipe By Mike Johnston, Savory Spice founder

Prep Time

20 Minutes

Cooking Time

35 Minutes

Recipe By Mike Johnston, Savory Spice founder

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

Serving Suggestions

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


1 Item Header For topping:

2 Tbsp. brown sugar

1 Tbsp. all-purpose flour

1 Tbsp. unsalted butter, softened

¼ tsp. Dehydrated Minced Orange Peel (or zest of ¼ of an orange)

½ tsp. orange juice

1 Item Header For cake:

1.66 cups all-purpose flour

⅓ cups granulated sugar

1.5 tsp. baking soda

2 eggs

⅔ cups orange juice

⅓ cups molasses

⅓ cups vegetable oil

¼ cups sour cream

Savory Spice ingredients in this recipe


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 1/4 to 1/2 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.