Mandarin Orange Sour Cream Streusel Cake

You know the feeling, right? You want to bake a gorgeous weekend cake that looks super impressive, but you definitely don’t want to spend hours in the kitchen prepping. If that sounds like you, this Mandarin Orange Sour Cream Crumb Cake is exactly what you need.

Thanks to the Thermomix®, the crispy crumb topping is ready in seconds, leaving you free to just easily whisk together the fruity, creamy filling in a separate bowl.

In no time at all, you’ll have a true classic on the table that the whole family will obsess over—and trust me, everyone will be going back for a second slice.

Here’s why you’ll absolutely love this recipe:

• it’s super quick and easy to prep
• wonderfully fruity thanks to the mandarin oranges
• incredibly creamy from the sour cream filling
• the perfect classic coffee cake
• totally foolproof and great for Thermomix® beginners
• packed with amazing texture thanks to the crispy streusel topping
• a fantastic make-ahead dessert for the next day
• made with simple, everyday pantry staples

My Best Tips for Success

Make sure your butter for the dough comes straight from the fridge. Cold butter is the absolute secret to getting perfectly crumbly streusel in your Thermomix®.

Drain the mandarin oranges really well, and gently press them with your hands or a spoon to get the extra juice out. If there’s too much liquid, the cream filling will end up too soft when baking.

Gently fold the mandarins into the sour cream mixture. This keeps the fruit pieces intact so your cake looks absolutely gorgeous when you slice into it.

Press the first half of the streusel mixture really firmly into the bottom of your springform pan. This gives the cake the stability it needs so it doesn’t fall apart on your plate later.

Can you make this cake ahead of time?

Yes! In fact, this mandarin sour cream crumb cake is the ultimate make-ahead dessert.

To get those perfectly clean slices, the creamy filling needs to set up completely after baking. I highly recommend making this cake a day ahead and letting it chill in the fridge overnight.

It keeps beautifully in the fridge for a few days, and honestly, it tastes even better once it’s had time to really chill and let those flavors meld.

Recipe Variations

The crumb topping: You can crumble the topping over the filling as chunky or as fine as you like—totally up to you and the look you’re going for!

The baking pan: If you don’t have a 10-inch (26 cm) springform pan, you can absolutely use a slightly smaller one. Your cake will just be a little taller! Just be sure to keep a close eye on the baking time toward the end.

What You’ll Need for This Mandarin Sour Cream Crumb Cake

For the crumb crust & topping:

• 350 g all-purpose flour
• 1 medium egg
• 150 g granulated sugar
• 150 g cold butter, cut into small cubes
• 2 level teaspoons baking powder
• A pinch of salt

For the mandarin sour cream filling:

• 3 small cans mandarin oranges, well-drained
• 4 containers sour cream (200 g each)
• Juice of 1 small lemon
• 100 g granulated sugar
• 1 packet cook-and-serve vanilla pudding mix

How to Make Creamy Mandarin Orange Crumb Cake

Instructions:

Preheat your oven to 340°F (170°C) convection. Line the bottom of a 10-inch (26 cm) springform pan with parchment paper and grease the sides really well. This makes popping the cake out later an absolute breeze!

Toss all your crumb topping ingredients—the flour, egg, sugar, cold butter cut into little cubes, baking powder, and salt—into your mixing bowl.

Secure the lid and mix everything for 10 sec. / speed 6 until it forms a crumbly mixture. Make sure your butter is ice-cold—that’s the ultimate secret to perfect crumbs!

Meanwhile, make sure your canned mandarin oranges are drained really well. I highly recommend gently pressing them with your hands or the back of a spoon to squeeze out any excess juice so your creamy filling doesn’t get watery.

Grab a large bowl and add the sour cream, lemon juice, sugar, and vanilla pudding mix. Whisk it all together with a whisk or a rubber spatula until you have a gorgeous, smooth cream.

Gently fold the drained mandarin oranges into the cream mixture. Try your best not to crush the little mandarin segments—we want them to keep their shape!

Take about half of your prepared streusel mixture and sprinkle it evenly across the bottom of your prepared springform pan. Press the crumbs down firmly to create a nice, solid crust.

Next, carefully spread that gorgeous mandarin sour cream filling right over the crust. Smooth out the top using a spoon or a rubber spatula.

To finish it off, generously sprinkle the rest of the streusel over the filling. Make sure it’s spread out evenly so the cream is completely covered.

Pop the springform pan onto the middle rack of your preheated oven. Bake the cake for about 60 minutes at 340°F (170°C) convection, until the streusel topping is golden brown and crispy, and the center is perfectly set.

Once the cake is done baking, take it out of the oven and let it cool completely in the pan. This step is super important—if you rush it, the filling will still be too soft. Honestly, it’s best to let it chill in the fridge for a few hours. It tastes even better cold and will slice like an absolute dream!

Enjoy!

Alright, I hope you have the best time making this recipe!

If you’re looking for another recipe to try, check this one out: Mandarin Orange Meringue Cheesecake

Happy baking, Christoph

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