Home Recipe Breakfast Recipes Orange Walnut Coffee Cake

Orange Walnut Coffee Cake

orange walnut coffee cake
  • (1 1/4 cups) walnuts, coarsely chopped, divided
  • (1 1/2 cups) white whole-wheat flour
  • (1/2 cup) barley flour
  • (2 tsp.) baking powder
  • (1 tsp.) ground cinnamon
  • (3/4 tsp.) ground cloves
  • (1/2 tsp.) baking soda
  • (1/4 tsp.) ground nutmeg
  • (1/4 tsp.) salt
  • (2 large) eggs, at room temperature
  • (3/4 cup) packed dark or light brown sugar
  • (2/3 cup) low-fat Greek yogurt
  • (2 tsp.) freshly grated orange zest
  • (1/2 cup plus 1/3 cup) orange juice
  • (1/4 cup) extra-virgin olive oil
  • (1/4 cup) packed dark or light brown sugar
  • (1 small strip) orange zest
  • (2 whole) cloves

Orange Walnut Coffee Cake

A moist orange cake with toasted walnuts and a brown-sugar orange syrup.

Preparation Time
About 30 minutes
Cook Time
About 1 hour


  1. 1Preheat oven to 350°F. Spray an 8x8 in. baking dish with cooking spray. Dust with flour.
  2. 2Toast walnuts in oven 7 minutes, set aside to cool. Reduce oven to 325°F.
  3. 3In a large bowl, whisk together whole-wheat flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt, set aside. In a separate medium bowl, whisk together eggs and brown sugar.

  4. 4In a small bowl, stir together yogurt, orange zest and 1/2 cup juice, add to eggs. Whisk in oil. Add half of mixture to flour, stir to combine. Add the other half and stir.

  5. 5Add walnuts, fold to combine. Pour into greased/floured pan. Bake 35-45 minutes, or until a toothpick comes out clean. Meanwhile, place a small saucepan over medium-high heat.

  6. 6Add 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves. Bring to a boil, reduce heat to medium and simmer 4-5 minutes. Remove zest and cloves, set aside to cool.

  7. 7Set cake on a wire rack to cool. Make 18 holes in the top of the cake with a toothpick. Brush syrup over the cake, repeat 3-4 times. Top with 1/4 cup walnuts. Cool 30 minutes and serve.

Nutritional Information

Serving Size: 1/12 of cake

Amount Per Serving:
  • Calories 294
  • Total Fat 14 g
  • Total Carbohydrate 38 g
  • Protein 7 g
  • Cholesterol 36 mg
  • Sodium 215 mg
  • Fiber 3 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Cakes and Cupcakes

Recipe Ethnicity: N/A

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.