Recipes Breakfast + Brunch Sweet Brunch Orange Soufflé Coffee Cake 2 Reviews I'm a butter person; a world without butter would be a very dreary place. But my family loves coffee cake for breakfast, and one day it hit me that the butter and sour cream cake I routinely baked for them was a remarkably rich way to start the day. So I decided to come up with a cake that was both light and satisfying.I began with oranges and then added eggs. Instead of butter I used grapeseed oil, which I love for its neutral flavor. You could also use a fruity olive oil, which will give you a cake with a vaguely Spanish accent. I think of this as orange juice and eggs rolled into a single dish and puffed up with hot air. I think it’s a perfect way to start the day.What I like most is its sheer simplicity; this cake is about as basic—and easy— as they come. But one word of warning: don't open the oven too early. This cake will fall if provoked. By Ruth Reichl Ruth Reichl Ruth Reichl started musing about food professionally in 1972, when she published Mmmmm: A Feastiary. Since then, she’s published seven books, won six James Beard Awards, hosted multiple television and radio shows, and has judged more culinary competitions than anyone can count. As co-owner of the Swallow Restaurant from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. In the years that followed, she was the restaurant critic for the Los Angeles Times and The New York Times before serving as editor in chief of Gourmet magazine. Always on the go, Ruth lives in upstate New York with her husband, Michael Singer, a television news producer. Food & Wine's Editorial Guidelines Published on January 30, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 15 mins Total Time: 55 mins Yield: 10 Ingredients 2 oranges 4 large eggs 1 1/2 cups granulated sugar 1/2 cup grapeseed or olive oil 2 cups cake flour 4 teaspoons baking powder 1/2 teaspoon kosher salt 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Grease and flour a tube or Bundt pan. Gently zest the oranges (about 2 tablespoons). Squeeze 1 orange—or more if you've got stingy oranges—to equal 1/2 cup juice. Beat eggs and sugar in a stand mixer on medium-high speed until mixture is fluffy and thick, about 5 minutes. Slowly beat in oil. Sprinkle in orange zest. Leave mixer running. Meanwhile, whisk together flour, baking powder, and salt. Reduce mixer speed to low; gradually add flour mixture to wet ingredients. Gently stir in vanilla and 1/2 cup orange juice until batter is smooth. Pour batter into prepared cake pan; bake until a cake tester comes out clean, about 40 minutes. Rate it Print