Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

I have made this coffeecake at least a half-dozen times for large gatherings. I have learned to reduce the amount of brown sugar in the streusel to only 1 cup, or else it is overwhelming sweet. I also use bittersweet chocolate chips. If I use the grated peel of 1 medium orange, the orange flavor does not come out. Therefore, I use two oranges. It is not a quick throw-together coffeecake. But people do love this rich and flavor packed coffeecake.

• rosekach

• Salem, OR

• 4/8/2018

Lots of compliments. I did add some flour to the streusel and it stayed in a layer in middle. Also chopped the dark chocolate chips so they were finer. Orange flavor is nice but not overpowering.

• acousoulis

• Lexington, KY

• 12/30/2017

Recipe does not work as is. Cake part that baked right tastes amazing. Will remake with a real streusel topping, not just sugar and butter. That all sank to the bottom.

• bakerjen49

• 9/1/2015

Is this recipe missing the flour from the streusel topping? It looks nothing like the photo and the sugar sank into the cake batter. I'm a professional baker so I know what I'm doing. It smells amazing but it's still baking so we'll see how it tastes.

• bakerjen49

• 9/1/2015

Easy to make and family friendly. I reviewed this recipe on my own blog, Recipes That Worked by mandy Higgins.

• cookingblogger

• 2/24/2012

Made the recipe to the T..just reduced the amount of sugar..cake was very moist and the orange zest just makes it so unique in taste. However the struesel on top didn't come out the way it should have, any tips?

• Alakananda

• Houston

• 8/25/2010

I made this exactly as written, as I always do because that is really the only way to tell whether one likes THIS recipe. The flavor was nicely balanced; the texture light and moist. I do think that it was way too sweet, though. When I make this again I will reduce the amount of sugar in the streusel by quite a lot. It also took me 20 min. longer to bake than the recipe stated and I do have an oven thermometer so I know the temperature was fairly accurate.

• Anonymous

• Brookfield, WI

• 3/24/2010

I have been making this coffee cake since this February 2002 issue came out and I have never,ever had the streusel sink to the bottom. If you have, you need to follow the recipe exactly or re-read it to see what you did wrong. This recipe is outstanding and I think the chocolate really gives it an extra flavor. We make it every Holliday morning as my husband begs for us to make this recipe. I wouldn't change a thing.

• 2cookisfun

• Albuquerque, NM

• 1/1/2010

Wonderful... lots of flavor and moist!!! I used 2 tbsp less butter for the streusel.... I will make it again!!

• Hillstar

• Chicago

• 10/8/2009

This was a waste of time and ingredients. The streusel sank to the bottom and the cake had no flavor. It deserves no forks.

• Anonymous

• 8/19/2009

Absolutely delicious recipe. For the streusel, I added an extra 2T butter to spread a little easier and make an initial thicker layer. Also, I used the same amount of pecans as some honey roasted peanuts just to spice up the recipe a little bit. And extra another few T of orange juice (extra pulp) to bring out some more flavors. Just some suggestions, but a great recipe. I would recommend it to anyone. My parents loved it enough to make it for themselves even though it was supposed to be for the Bible study class. Enjoy and keep the great recipes coming!! I look forward to enhancing my baking skills. Ciao

• chitownchef7

• chitown

• 7/24/2009

This was really great. My sister and I made this together with kids buzzing around and a toddler at our feet and it was still easy (though a bit time-consuming). We forgot the pecans & choc. chips in the middle then added half the amount called for to the top. Both of us agreed that the chocolate was not only not necessary, but was a distraction from the other great flavors (and we like chocolate). We were shy 1/2 c of sour cream and instead used vanilla yogurt with no noticeable texture or flavor issues. It's moist and delicious straight from the oven (or after 20 minutes, 45 minutes, 60 minutes...we kept going back for more!)or after a day well-covered (if it lasts that long). Skip the chocolate chips, add the pecans, make a big pot of coffee and enjoy time with family.

• carisante1

• Manhattan Beach, CA

• 11/2/2008

I made this coffee cake once before and am pleased with the results yet again. My father, who loves orange and chocolate, really loved this sweet breakfast treat. I added more orange zest to the batter, and used small chunks of milk and dark chocolate instead of chips. If you make the recipe as stated, use mini chips. Without the additional zest, the orange flavor is not as pronounced, but still quite lovely.

• Anonymous

• Buffalo, NY

• 6/6/2008

Very easy, delicious and surprisingly moist. I halved the recipe and made it in an 8" springform pan. Wasn't in the mood for chocolate so I omitted that but otherwise made as is. I would add more orange zest next time to punch up that flavor.

• Anonymous

• NYC

• 1/20/2008

I made this cake for holiday gift. It came out very moist to my surprise. I had the same problem with cooking time adjustment due to the fact that I used loaf pans instead. The receipe is good for 2 loafs.

• luv2cooklee

• San Diego

• 12/30/2007