Coffee Cake With Marmalade And Marigolds Food

ORANGE MARMALADE COFFEE CAKE

Steps:

• Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
• In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
• Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE

Steps:

• Combine the flour, brown sugar, nutmeg and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the marmalade on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar, orange juice and orange zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

ORANGE MARMALADE COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease an 8-inch square baking pan or spray with baking spray.Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Using an electric mixer on medium, beat butter, sugar, and brown sugar until light and fluffy. Mix in egg and vanilla.
• With mixer on low, add the flour mixture a third at a time, alternating with the milk. Mix until just combined.
• Transfer half of batter to prepared pan. Spread it out in an even layer. I found a small offset spatula useful to spread the batter into the corners.
• Spread marmalade over batter, leaving a 1/2-inch border around the edges.
• Top with remaining batter and gently spread over the marmalade.
• Use a fork to mix brown sugar, flour, butter, orange zest, and salt until crumbly. Stir in almonds.
• Sprinkle topping evenly over cake.
• Bake 35 to 40 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
• Cool completely in pan before serving.

COFFEE CAKE WITH MARMALADE AND MARIGOLDS

Steps:

• With a hand mixer, beat together butter, sugar, eggs, flour, baking powder, baking soda, salt, buttermilk, and vanilla until smooth and fluffy.
• Spoon half the batter into a well-greased 13 x 9-inch baking pan.
• Drop the marmalade by small spoonfuls over the batter.
• Blend carefully together.
• Sprinkle batter with marigold petals, top with remaining batter.
• Spread batter evenly with the back of an oiled spatula.
• Swirl a knife gently through the batter to create a rippled effect.
• Combine topping ingredients and sprinkle evenly over batter.
• Bake at 350 degrees F for 30 minutes. Serve each warm piece topped with a spoonful of yogurt and a marigold.

MARMALADE BAR

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
• Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
• Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
• Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.