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Orange Olive Oil Coffee Cake with Orange Glaze

Another recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin:  

If you are looking for a deliciously moist coffee cake with a subtle taste of orange, but not too sweet, this cake is for you. It’s great paired with berries and is the perfect complement to your morning cup of coffee or tea. It also makes a wonderful dessert. I am a big fan of olive oil cake and when I found this recipe by Chef Dennis Littley, I had to try it. Let me tell you, this is a delicious cake as is, though we have tweaked it a bit based on our personal preferences. If you are not a fan of olive oil, no worries, you can substitute a different oil for the olive oil or use 1/2 olive oil and 1/2 of your favorite oil (coconut, avocado, vegetable, canola). We hope you give this coffee cake a try and enjoy it as much as we do. Happy Baking!

Pinehurst Inn Bed & Breakfast

Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 30 Minutes
Servings: 12


  • 1 1/2 cups plain Greek yogurt (I use full fat, but low fat will work)
  • 2/3 cup mild olive oil (you can substitute vegetable oil or other light oil)
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1-2 tsp orange zest, finely grated
  • 2 TBLSP orange juice
  • 2 tsp vanilla
  • 1/8 tsp orange extract, optional
  • 2 1/2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 TBLSP butter, softened
  • 1 cup powdered sugar
  • 2 TBLSP heavy cream
  • 1 orange, zested
  • 3 TBLSP orange juice
  • 1/2 tsp vanilla



  2. Preheat oven to 350 degrees F. Butter sides of 9" springform pan and line bottom of pan with parchment paper and lightly butter parchment paper.

  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined. In a large bowl, whisk together yogurt, olive oil, sugar, eggs, orange zest, orange juice, vanilla, and orange extract until combined and creamy. Add flour mixture to wet mixture and gently mix/fold ingredients together until no visible lumps. Be careful not to overmix.

  4. Pour batter into prepared springform pan and place on a large sheet pan, just in case of leakage. The batter should be thick enough so as not to leak, but it is better to be safe than sorry. Place on middle rack of oven and bake for 50 to 60 minutes, turning pan at 40 minutes. If it looks like it is browning too fast, cover it with foil. Cake is done when toothpick comes out with just a few crumbs. Allow cake to cool for 10 minutes on wire rack, then remove sides of springform pan. It should cool for an additional 30 minutes before glazing.


  6. Place all ingredients in a bowl and mix with hand mixer until well combined and smooth with no lumps. Add additional cream or orange juice to reach your desired consistency. Pour glaze over the Orange Olive Oil Coffee Cake and smooth with a knife if needed. You are now ready to serve. We like to serve it with fresh berries. You can even add whipped cream, but it is not necessary. Enjoy!

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