ORANGE-RASPBERRY COFFEE CAKE
Combine raspberry jam and fresh raspberries for a filling with some oomph and then top the coffee cake with an orange-spiked crumb and an orange juice-based glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 19
Steps:
- Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. 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 jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. 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 and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
MARMALADE CREAM CHEESE COFFEE CAKE
Oh yum! This was so good, the crew ate this in no time. This coffee cake recipe is full of orange flavor. The orange cream cheese filling inside each biscuit is a nice surprise. The glaze on top adds just enough sweetness but doesn't make this coffee cake recipe too sweet. This cake is really simple to make. A beginner cook can...
Provided by Deb Lund
Categories Other Snacks
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350. Spray a bundt pan with Pam.
- 2. Combine all ingredients for filling and beat until smooth.
- 3. Melt butter in a microwave safe dish and add marmalade to this. Microwave for about 30 seconds to melt marmalade. Cool 2-3 minutes, stir frequently.
- 4. Put 1 cup of sugar in a shallow bowl.
- 5. Set up your workstation. A cutting board to prepare the biscuit. The bowl with the cream cheese, the bowl with the sugar, the bowl with the melted marmalade and butter.
- 6. Take a biscuit, flatten it and put a small dollop of the cream cheese mix in the middle. Then fold in half pinching ends together. This is like making a stuffed dumpling or a pierogi or a ravioli. If you are having trouble with the cream cheese coming out, use less in the next biscuit.
- 7. Lightly dip folded biscuit into marmalade and butter mixture. Then roll gently in the sugar mixture to lightly coat.
- 8. Put into pan with the seamed edge up. They should be laid next to each other like spoke on a bicycle wheel.
- 9. Repeat until all stuffed and rolled biscuits are in pan evenly layered. Bake at 350 degrees for 30 minutes, the top will be browned.
- 10. While it's baking combine 1 cup of sugar, the remaining butter and marmalade mixture and 3 tablespoons of orange juice in a pan and bring to a simmer, stirring constantly.
- 11. When cake is done remove from oven and immediately invert onto a plate.
- 12. Spoon the glaze over all. This tastes good both warm and cold. Enjoy.
ORANGE MARMALADE COFFEE CAKE
A rich and gooey orange butter sauce bakes under and then drips down this easy-to-assemble coffee cake. Mmm.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 320, Carbohydrate 53 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 20 g, TransFat 0 g
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.
Nutrition Facts : Calories 399 kcal, Carbohydrate 58 g, Protein 6 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 50 mg, Sodium 352 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 8 g, ServingSize 1 serving
ORANGE MARMALADE COFFEE CAKE
Number Of Ingredients 25
Steps:
- Preheat your oven to 350 degrees.
- Grease and line (2) 9 inch cake pans with parchment paper.
- Set aside.
- In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla and stir.
- Sift the dry ingredients into a medium sized mixing bowl and add them to the mixture alternating with the buttermilk until combined into a nice batter.
- Add the marmalade, the orange zest, and the Tbsp. of orange juice and mix to combine.
- Evenly pour the batter into the prepared pans.
- In your mixer, combine the streusel ingredients and mix until you have pea sized crumbles.
- Sprinkle evenly onto the 2 cakes.
- Bake for 30 - 35 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cakes from the oven and let cool for 15 minutes.
- I like to run a knife around the edges to loosen the cakes from the pan.
- Carefully remove the cakes from the pans and place them on a cooling rack to finish cooling for about an hour.
- In a small mixing bowl, whisk the glaze ingredients until you get a nice thick glaze.
- Drizzle the glaze across both cakes and let it set for about a half an hour before slicing.
- *If freezing, cool completely, glaze and let set for at least a few hours and then store in an air tight, freezer friendly storage container or bag.
- Makes (2) 9 inch coffee cakes.
- 1 cake serves 8.
- Enjoy!
ORANGE COFFEE CAKE
Provided by Food Network
Number Of Ingredients 14
Steps:
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- Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through.
ALMOND ORANGE STREUSEL COFFEE CAKE
This is a fabulous coffee cake! It has a crumbly sliced almond and brown sugar streusel topping plus a delicious glaze and a hint of orange throughout the cake. For variety, substitute a different type of nut in the streusel mixture. You can also use a Bundt cake pan if you don't have a tube pan. Absolutely irresistible!
Provided by JLDC
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
- In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
- In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
- In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
- Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 58.9 g, Cholesterol 74.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 7.6 g, Sodium 233.3 mg, Sugar 38.4 g
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
ORANGE AND OLIVE OIL CAKE WITH ORANGE MARMALADE GLAZE
The cake recipe came from splendidtable.com and the marmalade recipe came from Alton Brown on foodnetwork.com. This marmalade isn't excessively sweet so it helps cut the sweetness of the cake. NOTE that the prep time includes a couple hours for both the cake and the marmalade to cool.
Provided by Da Huz
Categories Dessert
Time 3h40m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Start the marmalade by slicing the orange as thin as possible and then cutting each slice into quarters. Remove all the seeds and discard them.
- Place orange pieces along with water and lemon juice in a thick-bottomed pot and boil for 10 minutes. Then reduce to a simmer and leave for 40 minutes.
- Prep an 8-inch spring-form pan by rubbing with a little oil and sprinkling in some flour. Shake out the excess flour. Preheat the oven to 375°F.
- Zest and juice the oranges for the cake. You need 2/3 cup orange juice. If you have extra you can discard it or drink it. If you don't have enough you can add a bit of water to make up the difference.
- In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well with a wooden spoon. Then add the eggs, breaking the yolks with the spoon. Add the orange juice, zest, and olive oil and mix to combine, about 60 strokes.
- Pour batter into the spring-form pan and place inside a lasagna pan (in case some batter leaks out the bottom of the spring-form). Bake for about 40 minutes. The top should be browned and the sides should spring back when lightly poked with your finger. Don't poke the middle as it might collapse if it's not done enough.
- When your marmalade time goes off, add the sugar, raise the heat, and boil about 20 minutes, until it reads 225 on a candy thermometer. You will need to stir very frequently to keep it from burning or boiling over. When the temperature is reached, remove from heat and let it cool completely (this can take a couple hours).
- When the cake is done, remove from oven and place on a wire rack to cool 10 minutes (still in the spring-form). At the end of the 10 minutes, use a knife to loosen the sides and remove the spring-form side. Allow to cool another 30 minutes, then use the knife to loosen the bottom and remove the base of the spring-form.
- When the cake and marmalade are both completely cool, use a spoon to glaze the top of the cake. Store in the fridge to keep the marmalade from getting too soft and running down.
Nutrition Facts : Calories 429.9, Fat 13, SaturatedFat 1.9, Cholesterol 31, Sodium 118.8, Carbohydrate 77.8, Fiber 1.5, Sugar 64.5, Protein 3.1
ORANGE-GLAZED COFFEE CAKE
Make and share this Orange-Glazed Coffee Cake recipe from Food.com.
Provided by Wildflour
Categories Breads
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
- Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
- Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
- Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
- Place dough into a large greased bowl, turn to coat.
- Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
- Grease a 10" springform pan.
- Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
- Divide the dough into 3 equal pieces and roll each piece into 20" long ropes.
- Braid the ropes together.
- Coil braided dough into prepared pan and tuck ends under.
- Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
- Brush dough with the glaze.
- Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
- Turn cake out onto a wire rack to cool slightly.
- Icing:.
- In small bowl, stir together powdered sugar and orange juice til smooth.
- Spread icing over warm cake.
- Serve warm.
Nutrition Facts : Calories 297.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 50.3, Sodium 148.2, Carbohydrate 58.3, Fiber 1.4, Sugar 23.2, Protein 8
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