Orange Maple Ginger Crumbcake with Citrus Glaze
Warmly spiced crumbcake featuring bright orange zest and maple syrup with a buttery streusel topping and orange-kissed glaze. The ginger adds gentle heat while maple provides deep sweetness. Perfect for brunch, afternoon tea, or casual dessert. This version balances citrus brightness against warm spices and rich butter in both crumb and cake layers, creating textural contrast between tender interior and crispy topping.
Ingredients
- 2 cups all-purpose flour, siftedgluten-free 1-to-1 blend1:1dietarygluten-free
may be slightly denser
- ½ cup brown sugar, firmly packed
- 2 teaspoon ground ginger
- ⅝ cup cold butter, cut into chunks
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilksour milk (1/2 cup milk + 1/2 tablespoon vinegar, let sit 5 min)1:1dairy
straightforward swap
Full guide → - ⅓ cup maple syrup
- 1 large egg
- 1 tablespoon maple flavoring
- 1 tablespoon orange zest, freshly grated
- ⅓ cup powdered sugar
- ½ teaspoon orange zest, freshly grated
- 2 teaspoon water, as needed
Instructions
- 1
Heat oven to 350°F. Grease and flour 9-inch round cake pan.
- 2
Combine flour, brown sugar, and ginger. Cut in cold butter until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture for topping.
- 3
Add baking powder, baking soda, and salt to remaining crumb mixture.
- 4
Whisk buttermilk, maple syrup, egg, maple flavoring, and orange zest together in separate bowl.
- 5
Fold buttermilk mixture into crumb mixture until just combined. Do not overmix.
- 6
Spread batter into prepared pan. Sprinkle reserved crumb topping evenly over surface.
- 7
Bake 30-35 minutes until toothpick inserted in center comes out clean.
- 8
Cool completely in pan. Combine powdered sugar, orange zest, and water to reach desired consistency. Drizzle glaze over cooled cake.
Tips
Do not overmix batter after adding wet ingredients to avoid tough, dense cake. Fold gently just until dry streaks disappear.
Use freshly grated orange zest for maximum citrus brightness. Pre-ground zest loses volatile oils and aromatic compounds.
Reserve crumb topping separately before mixing remaining crumbs with leavening agents. This ensures maximum textural contrast.
Good to Know
Cover with plastic wrap or store in airtight container at room temperature up to 2 days. Cake keeps refrigerated up to 4 days.
Bake cake 1 day ahead. Store covered at room temperature. Prepare glaze and drizzle just before serving for best appearance.
Serve at room temperature with coffee, tea, or milk. Portion into wedges. Pairs well with whipped cream or crème fraiche.
Common Mistakes
Do not overmix batter after adding wet ingredients to avoid tough, dense crumb.
Do not skip cooling completely before adding glaze to prevent it running off sides.
Do not use butter at room temperature when making crumb mixture, as cold chunks create the desired coarse texture.
Substitutions
Dairy-Free Swaps
straightforward swap
Full guide →Gluten-Free Swaps
may be slightly denser
General Alternatives
FAQ
Can I make this with whole wheat flour?
Yes, substitute up to 1 cup whole wheat flour for all-purpose flour. This adds nuttiness but may create slightly denser crumb. Reduce water in glaze by 1/2 teaspoon as whole wheat absorbs more moisture.
What if I don't have maple flavoring?
Increase maple syrup to 1/2 cup and reduce buttermilk to 1/4 cup. Alternatively, omit flavoring entirely and add 1 tablespoon bourbon or dark rum for depth. Cake remains delicious without it.
How long can I keep this cake and can I freeze it?
Cake keeps 2 days at room temperature, 4 days refrigerated. Freeze unfrosted cake wrapped in plastic wrap and foil up to 3 months. Thaw at room temperature before glazing. Do not freeze glazed cake as glaze becomes grainy.