Coffee Orange Fudge Cake Food

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COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE



Coffee Cake with Orange Marmalade and Orange Glaze image

Everything that's great about breakfast comes together in this crumb-topped coffee cake with orange marmalade filling and OJ glaze.

Provided by Food Network Kitchen

Time 2h

Yield 8

Number Of Ingredients 18

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon freshly grated nutmeg
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup orange marmalade
3/4 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon finely grated orange zest plus orange slices, for serving

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.

SOUR CREAM TOFFEE FUDGE CAKE



Sour Cream Toffee Fudge Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h20m

Yield 1 (10-inch) cake

Number Of Ingredients 24

1 pound plus 3 1/2 teaspoons unsalted butter
2 cups unsweetened cocoa powder
2 cups hot brewed coffee
1 cup sour cream
1 1/2 tablespoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups sugar
4 large eggs
Chocolate Icing, recipe follows
1 recipe Butter Toffee, recipe follows
4 1/2 cups heavy cream
3 sticks unsalted butter
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/2 cup light corn syrup
2 pounds semisweet chocolate, chopped into pieces
1 tablespoon pure vanilla extract
1 teaspoon almond extract
8 tablespoons (1 stick) unsalted butter
1 1/2 cups granulated sugar
1 packed cup light brown sugar
3/4 cup plus 2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease 3 (10-inch) cake pans with the 2 teaspoons of the butter. Line each with parchment paper and butter with 1/2 teaspoon butter. Set aside.
  • Place the cocoa in a bowl and slowly add the hot coffee, whisking until smooth. Set aside and cool.
  • In a large bowl, whisk together the sour cream and vanilla. Whisk in the cooled coffee mixture.
  • Sift the flour, baking soda, and baking powder together onto a sheet of waxed paper or into a bowl.
  • In a large bowl, with an electric mixer, cream the remaining pound butter and the sugar. Add the eggs 1 at a time, beating well after each addition. On low speed, add the flour mixture alternately with the coffee-sour cream mixture. Beat until glossy.
  • Divide the batter among the 3 prepared pans. Bake a cake tester comes out clean, 30 to 35 minutes. Let cool completely in the pans on a wire rack.
  • Remove the cakes from the pans and peel off the parchment paper. Using a long serrated knife, trim off the rounded top from each to make a flat surface. Place the first cake layer on a cake plate or stand. Spread about 1 1/2 cups of the chocolate icing across the top, out to the edge of the cake, and sprinkle with about 3/4 cup crushed butter toffee. Repeat with the second layer and another 1 1/2 cups icing and 3/4 cup crushed toffee. Place the third layer upside-down on top. Frost the top and sides of the cake with the remaining icing, and press the remaining crushed toffee onto the sides and top of the cake. Serve.
  • Combine the cream, butter, cocoa, and corn syrup in a large saucepan, and bring to a simmer over medium heat. Remove from the heat.
  • Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then whisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and whisk to blend. Cover and refrigerate until needed. (The icing will keep refrigerated for up to 3 days.)
  • Line a baking sheet with parchment or wax paper.
  • Combine the butter, granulated sugar, brown sugar, and cream in a medium heavy saucepan and cook over low heat, stirring occasionally, until the sugar dissolves. Continue to cook until the mixture reaches 300 degrees F, or the hard-crack stage (a drop of boiling syrup immersed in cold water crackles).
  • Remove from the heat, add the vanilla, and stir. Pour onto the prepared sheet and let cool completely.
  • Crack the toffee into large shards with a rolling pin. Place the pieces in a large deep pot and break into smaller pieces with the end of the rolling pin. Store in an airtight container until ready to use.

ORANGE FLAVORED FUDGE



Orange Flavored Fudge image

A quick and easy microwave fudge flavored with grated orange peel and orange liqueur.

Provided by sal

Categories     Dessert Recipes     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 2h16m

Yield 36

Number Of Ingredients 8

1 ⅓ cups white sugar
1 (5 ounce) can evaporated milk
½ cup butter, melted
2 ½ cups miniature marshmallows
1 cup semisweet chocolate chips
1 cup finely chopped pecans
1 teaspoon grated orange peel
2 tablespoons orange liqueur

Steps:

  • In a 2 quart microwave safe dish combine sugar, evaporated milk and butter. Microwave on high for 8 minutes.
  • Stir and add marshmallows and chocolate chips; heat on high for 3 minutes, or until melted.
  • Stir in orange peel and liqueur. Chill for 2 hours, or until firm, and cut into squares.

Nutrition Facts : Calories 115 calories, Carbohydrate 14.4 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 27.2 mg, Sugar 12.8 g

ORANGE COFFEE CAKE



Orange Coffee Cake image

Provided by Food Network

Number Of Ingredients 14

1/2 cup brown sugar
2 tbsp. orange zest
1-3/4 cups all-purpose flour
1 tbsp. baking powder
1/2 cup sugar
1 tsp. cinnamon
1 tbsp. all-purpose flour
2 tbsp. butter
1/4 tsp. salt
2 tbsp. orange zest
1/2 cup Florida's Natural® Premium orange juice
1/4 cup milk
1/4 cup vegetable or canola oil
1 beaten egg

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.

TRIPLE ORANGE ANGEL FOOD CAKE



Triple Orange Angel Food Cake image

Provided by Sandra Lee

Categories     dessert

Time 1h3m

Yield 12 servings

Number Of Ingredients 5

1 (15-ounce) can mandarin oranges in light syrup
1 (16-ounce) box angel food cake mix
1 teaspoon orange extract
1 tablespoon orange zest
1 (8-ounce) container whipped topping

Steps:

  • Preheat the oven to 350 degrees F. Move a rack to the bottom position.
  • Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.
  • In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.
  • Remove cake from oven and invert onto glass bottle to cool.
  • Frost cake with whipped topping and garnish with reserved orange segments.
  • Cook's Note: Excessive stirring will cause whipped topping to become watery.

HOT ORANGE COFFEE CAKE



Hot Orange Coffee Cake image

Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.

Provided by AUNT MAMIE

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 13

¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon melted butter
2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup melted butter
⅔ cup orange juice
1 orange, zested
2 eggs, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
  • In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
  • In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
  • Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 167.5 calories, Carbohydrate 23.3 g, Cholesterol 40.4 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 193.4 mg, Sugar 10.5 g

ORANGE COFFEE CAKE



Orange Coffee Cake image

Another Paula Deen recipe that is so easy thanks to the refrigerated biscuits. The glaze makes them extra delicious! I heated the left overs individually in the microwave for a sweet snack later in the day. These would be great for a pot-luck or brunch.

Provided by cookiedog

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons butter, melted, plus more for pan
1 (16 1/3 ounce) can refrigerated biscuits (recommended ( Pillsbury Grands Flaky Layers)
1/4 cup minced walnuts
1/3 cup granulated sugar
2 teaspoons orange zest
1/2 cup confectioners' sugar
2 ounces cream cheese, softened
2 tablespoons orange juice (or more)

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.
  • Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.
  • In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.
  • Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

ORANGE FANTASY FUDGE



Orange Fantasy Fudge image

Orange and chocolate team up in this full-flavored fudge. My daughter, Melissa, created the recipe one day when experimenting in the kitchen.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/4 pounds.

Number Of Ingredients 7

1-1/2 teaspoons plus 1/2 cup butter, softened, divided
1-1/2 cups sugar
1 can (5 ounces) evaporated milk
2 cups semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
1 teaspoon vanilla extract

Steps:

  • Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly., Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm., Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE CREAM FUDGE



Orange Cream Fudge image

It is very easy.

Provided by Betty from Ohio

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 2h20m

Yield 24

Number Of Ingredients 8

3 cups white sugar
⅔ cup heavy cream
¾ cup butter
1 (7 ounce) jar marshmallow creme
1 (11 ounce) package white chocolate chips
3 teaspoons orange extract
12 drops yellow food coloring
9 drops red food coloring

Steps:

  • Grease a 9 x 13 inch pan.
  • In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
  • To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
  • Chill for 2 hours, or until firm, and cut into squares.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 38.9 g, Cholesterol 27 mg, Fat 12.8 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 63.5 mg, Sugar 36.1 g

CREAMY CAPPUCCINO ORANGE FUDGE



Creamy Cappuccino Orange Fudge image

Make and share this Creamy Cappuccino Orange Fudge recipe from Food.com.

Provided by looneytunesfan

Categories     Candy

Time 20m

Yield 70 Candies

Number Of Ingredients 9

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules
2 tablespoons hot water
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 tablespoon orange zest
orange strip (to garnish)

Steps:

  • Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.
  • Dissolve coffee granules in hot water.
  • Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.
  • After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)
  • Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.
  • Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

Nutrition Facts : Calories 80.7, Fat 3.4, SaturatedFat 2.1, Cholesterol 5.2, Sodium 17.5, Carbohydrate 12.6, Sugar 11.4, Protein 0.4

ORANGE-GLAZED COFFEE CAKE



Orange-Glazed Coffee Cake image

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

1 (1/4 ounce) package active dry yeast
1/4 cup warm water, 105-115 degrees
1/2 cup warm milk, same temp
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup ricotta cheese
1 tablespoon grated orange zest
1/2 teaspoon salt
1 large egg, lightly beaten
3 1/2-4 cups flour
1 large egg, lightly beaten
1 cup powdered sugar
1 1/2-2 tablespoons fresh orange juice

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

CHOCOLATE ESPRESSO FUDGE CAKE



Chocolate Espresso Fudge Cake image

A smooth glaze sheathes discs of devil's food cake and coffee-flavored ganache. The chocolate espresso fudge sauce echoes the coffee flavor in the ganache, and all is harmony on land and sea.

Provided by elly9812

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 23

1 3/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar
3/4 cup unsweetened alkalized cocoa powder
1 tablespoon baking powder
1 cup unsalted butter, at room temperature (2 sticks)
1 cup water, hot
3 large eggs, at room temperature
1 teaspoon espresso powder (such as Medaglia d'Oro)
3 tablespoons hot water
16 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
12 ounces semisweet chocolate, finely chopped
1 1/2 cups heavy cream
2 tablespoons corn syrup
1/3 cup unsweetened alkalized cocoa powder
1 teaspoon espresso powder (such as Medaglia d'Oro)
1/3 cup granulated sugar
1/4 cup milk
1/4 cup light corn syrup
4 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract
to taste candied violet (optional)

Steps:

  • Make the devil's food cake: Position a rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides o f a 17 1/2 by 11 1/2-inch jelly roll pan and line the bottom with baking parchment or waxed paper. Lightly dust the sides of the pan with flour and tap out the excess.
  • In the 4 1/2-quart bowl of a heavy-duty electric mixer, place the cake flour, sugar, cocoa powder, and baking powder. Using the paddle attachment, blend the dry ingredients on low speed, until combined.
  • Add the butter, one tablespoon at a time and continue to mix until the mixture resembles coarse meal.
  • At medium speed, beat in the water, scraping down the side of the bowl as necessary. Continue to beat the batter at medium speed for 2 minutes.
  • Beat in the eggs, one at a time, scralling down the sides of the bowl with a rubber spatula after each addition.
  • Scrape the batter into the prepared pan and, using an offset metal cake spatula, smooth it into an even layer.
  • Bake the cake for 18 to 22 minutes, until the cake springs back when gently touched in the center.
  • Run the tip of a knife around the edges of the pan. Invert the cake on to a wire rack. Carefully peel off the paper and cool the cake completely.
  • Make the chocolate espresso whipped garlache:
  • In a small cup, stir the espresso powder into the hot water until dissolved; set aside
  • Place the chocolate in a medium bowl: set aside.
  • In a small, heavy saucepan, combine the heavy cream and espresso mixture. Bring to a gentle boil.
  • Remove from heat and pour the mixture over the chocolate. Allow the mixt ure to stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the bowl and refrigerate the ganache for 2 hours, until chilled and slightly thickened.
  • Using a hand-held electric mixer, beat the ganache just until lightened in color, about 30 seconds. Do not overbeat the ganache or it will become grainy.
  • Assemble the cakes: Using eight 3-inch (2 inches in height) metal ring molds, cut out 8 rounds of the devil's food cake. Place the molds on a baking sheet and place a cake round in the bottom of each mold.
  • Fill a pastry bag fitted with a large plain tip with the whipped ganache. Pipe the ganache on top of each round, filling each mold to the top.
  • With a small, offset metal spatula, scrape the top of each mold to the level the ganache. Place the sheet of molds in the freezer for 2 hours.
  • Make the glaze: Place the chocolate in a medium bowl.
  • In a small saucepan, bring the cream and corn syrup to a gentle boil.
  • Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Gently whisk until smooth.
  • Cover the surface of the glaze with plastic wrap and let it stand at room temperature until ready to glaze the cakes.
  • Make the chocolate espresso fudge sauce: In a medium saucepan, stir together the cocoa, espresso powder and sugar.
  • Slowly whisk in the milk and cream.
  • Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
  • Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
  • Remove the pan from the heat and add the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Whisk until smooth.
  • Stir in the butter and vanilla.
  • Unmold and glaze the cakes: Remove the molds from the freezer.
  • Gently heat the side of each mold using a portable hair dryer or a hot, damp towel. Carefully slide off each mold.
  • Place the cakes on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.
  • Remove the plastic wrap from the glaze and gently whisk until smooth.
  • Remove the desserts from the freezer and pour the glaze over each cake to coat it completely.
  • Place a spoonful of chocolate espresso fudge sauce on a dessert plate. Place a cake on top of the sauce; garnish with a candied violet, if desired.
  • Repeat with the remaining cakes.

Nutrition Facts : Calories 1255.6, Fat 97.2, SaturatedFat 59.9, Cholesterol 278.3, Sodium 234.5, Carbohydrate 109.1, Fiber 13.6, Sugar 50.9, Protein 17.1

ORANGE STREUSEL COFFEE CAKE



Orange Streusel Coffee Cake image

This recipe came from my sister. She would make this every Christmas morning, and serve it with Mimosas.

Provided by luvcookn

Categories     Breads

Time 45m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 13

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 orange, zest of, grated
1 egg, slightly beaten
1/2 cup milk
1/2 cup fresh orange juice
1/3 cup oil (or less)
1/4 cup flour
1/4 cup sugar
2 tablespoons grated orange rind
2 tablespoons butter

Steps:

  • Stir together the flour, sugar, baking powder and salt.
  • Stir in orange rind.
  • Mix together in separate bowl -- all the wet ingredients.
  • Make a well in centre of dry ingredients and add wet ingredients.
  • Mix until JUST blended.
  • Prepare 8" round cake pan (greased and floured).
  • Pour into cake pan.
  • Sprinkle with topping.
  • Bake at 350 degrees for about 30 minutes or until golden.

ORANGE COFFEE CAKE



Orange Coffee Cake image

My husband and I enjoy country living on our 120-acre farm where we grow corn and soybeans. I often prepare this refreshingly different coffee cake for breakfast or a midday snack.

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 13

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon orange juice
1 tablespoon grated orange zest
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
TOPPING:
1/2 cup sugar
1/2 teaspoons ground cinnamon
2 tablespoons butter, melted

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9-in. square baking dish. For topping, combine sugar and cinnamon; sprinkle over batter. Drizzle with butter. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

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DARK CHOCOLATE ORANGE FUDGE - DINNER, THEN DESSERT
Instructions. Line an 8x8 pan with foil and spray with vegetable oil spray. Add dark chocolate chips and sweetened condensed milk to a large saucepan on low heat. Stir until chocolate is melted. Turn off heat and add in orange extract. Spread into baking dish. Refrigerate for 4 hours before slicing.
From dinnerthendessert.com


CREAMY CAPPUCCINO ORANGE FUDGE RECIPE - FOOD NEWS
butter, water, vanilla extract, Orange, salt, sugar, milk. Chocolate Orange Fudge Cake Unsweetened Caroline. fine grain sea salt, large egg, orange juice, almond milk, medjool dates and 13 more. White Chocolate Orange Fudge The Girl Can Bake. salt, orange extract, Orange, evaporated milk, granulated sugar and 3 more.
From foodnewsnews.com


ORANGE FUDGE CAKE - EAT WELL RECIPE - NZ HERALD
Crush biscuits and mix with coconut and orange rind. Melt butter and condensed milk. Add to the dry ingredients. Press into a greased tin and refrigerate.
From nzherald.co.nz


COFFEE-ORANGE FUDGE CAKE - RECIPE GOLDMINE
2 tablespoons finely shredded orange peel; 1 teaspoon ground cinnamon; 2 cups semisweet chocolate pieces; Confectioners' sugar; Instructions. Heat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. In large mixing bowl, combine cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon ...
From recipegoldmine.com


COFFEE ORANGE FUDGE CAKE RECIPE - BAKERRECIPES.COM
What Makes This Coffee Orange Fudge Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coffee Orange Fudge Cake. Ready to make this Coffee Orange Fudge Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are …
From bakerrecipes.com


LOW-CARB FUDGY ORANGE COFFEE CAKE (DAIRY-FREE, NUT-FREE, GRAIN …
Preheat the oven to 350 degrees Fahrenheit. Grease an 8.5" x 4.5" loaf pan and line with parchment paper. To your blender, add all ingredients except chocolate chips in the order listed. Blend on high speed until the batter is totally smooth, stopping to scrape down the sides of the blender, if necessary.
From allthenourishingthings.com


MEXICAN ORANGE FUDGE - FOODFOOD.COM
Methods. Heat a thick- bottomed pan, add milk powder and roast till warm and but not fully brown. Keep aside in a plate. Put 2 tbsps of sugar in the same pan, stir continuously on high heat till it melts and caramelizes.
From foodfood.com


10 BEST COFFEE FUDGE CAKE RECIPES | YUMMLY
Buckeye Layer Cake (Chocolate and Peanut Butter Fudge Cake) Chocolate Moosey. creamy peanut butter, salt, heavy whipping cream, creamy peanut butter and 18 more.
From yummly.com


RECIPE FOR COFFEE-ORANGE FUDGE CAKE - HINDSJERSEYFARM.COM
Coffee-Orange Fudge Cake. 1 (18.25 ounce) devil's food or German chocolate cake mix (18 1/4 ounce ) 1 (8 ounce) container sour cream 1/2 cup vegetable oil 1/2 cup water 4 eggs 1 small box instant chocolate fudge pudding mix 1/4 cup coffee liqueur 2 tablespoons finely shredded orange peel 1 teaspoon ground cinnamon 2 cups semisweet chocolate pieces Confectioners' sugar . …
From hindsjerseyfarm.com


COFFEE AND FUDGE ICE CREAM CAKE | FOODING WORLD
To make the sauce, just upload the butter, some cocoa powder, milk, sugar, and honey to a saucepan. Melt the whole thing collectively until it’s easy and creamy, then stir within the vanilla…simple! Now permit’s layer this cake up. Start with the chocolate ice cream, then graham crackers, then a heavy layer of fudge sauce.
From foodingworld.com


COFFEE-ORANGE FUDGE CAKE - RECIPE - COOKS.COM
1 pkg. (2 layer size) devil's food or German chocolate cake mix 1 (8 oz.) carton sour cream 1/2 c. cooking oil 1/2 c. water 4 eggs 1 pkg. instant chocolate fudge pudding mix 1/4 c. coffee (freshly brewed) 2 tbsp. finely shredded orange peel 1 tsp. ground cinnamon 1 (12 oz.) pkg. semi-sweet chocolate pieces Powdered sugar (optional)
From cooks.com


BEST-EVER CHOCOLATE AND ORANGE CAKE - BIGGER BOLDER BAKING
Instructions. Preheat the oven to 350oF (180oC). Butter and line 3 8-inch x 2-inch round cake pans. You can use 2 tins, I just wanted 3 layers in mine. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand.
From biggerbolderbaking.com


ORANGE CHOCOLATE FUDGE WITH TOFFEE BITS - THIS IS NOT DIET FOOD
Instructions. Pour chocolate chips and frosting into a microwave safe bowl. Microwave on high for one minute and then stir well. Continue microwaving and stirring in 30 second intervals until chocolate chips are completely melted.
From thisisnotdietfood.com


COFFEE ORANGE FUDGE CAKE - COMPLETERECIPES.COM
Grease and flour a 10 inch fluted tube pan. In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel,
From completerecipes.com


COFFEE ORANGE FUDGE CAKE - BIGOVEN.COM
Coffee Orange Fudge Cake recipe: From Linda Black
From bigoven.com


EASY, FUDGE CHOCOLATE ORANGE PUDDING CAKE [HOLIDAY APPROVED …
Pour 2 tbsp of melted butter and milk over the dry ingredients and stir well. This will make a thick, paste-like dough. In a separate small bowl or pyrex measuring cup, mix together the brown sugar, cocoa powder, orange zest, orange juice and …
From lifearoundthetable.ca


CHOCOLATE FUDGE CAKE WITH THE BEST CHOCOLATE FROSTING EVER!
So typically a round cake is the same volume as a square, but 1″ smaller… so 8″ round = 7″ square. So, as an estimate, an 8″ square would need 1.3x the recipe to still have the same depth of sponge! Baking time will be a bit longer, but …
From janespatisserie.com


COFFEE AND FUDGE ICE CREAM CAKE. - HALF BAKED HARVEST
Remove from heat, stir in the vanilla, and a pinch of salt. Let cool for 10 minutes. 2. Line an 8-inch square baking pan with parchment paper. 3. Press the chocolate ice cream into the bottom of the pan, top with a layer of graham crackers, then about 1/3 cup of fudge sauce. Freeze 15 to 30 minutes.
From halfbakedharvest.com


CHOCOLATE FUDGE CAKE - FOOD NETWORK CANADA
Makes one 4-layer chocolate fudge cake.The cake will keep in the fridge for up to 3 days. Step 1. For the cake, preheat the oven to 350 ºF (180 ºC). Grease four 8-inch (20 cm) cake pans, dust with flour, tapping out any excess and line the …
From foodnetwork.ca


COFFEE-ORANGE FUDGE CAKE - RECIPE | COOKS.COM
1 pkg. 2 layer size Devil's food chocolate cake mix 1 (8 oz.) carton sour cream 1/2 c. cooking oil 1/2 c. water 4 eggs 1 (4 serving size) pkg. INSTANT chocolate fudge pudding mix 1/4 c. coffee liqueur 2 tbsp. finely shredded orange peel 1 tsp. ground cinnamon 1 (12 oz.) pkg. semi-sweet chocolate pieces Powdered sugar; optional
From cooks.com


CHOCOLATE ORANGE FUDGE CAKE (WITH A SECRET INGREDIENT!)
Instructions. Preheat oven to 350F. Cut up two round pieces of parchment paper and place them at the bottom of two 9" cake pans. Lightly grease the bottom of the pans. Bring water to a boil in a small saucepan. Add your diced sweet potatoes and boil for 15 minutes over medium-high heat until fork tender.
From nourishedbycaroline.ca


COFFEE-ORANGE FUDGE CAKE - RECIPE | COOKS.COM
1 pkg. 2-layer-size devil's food or German chocolate cake mix 1 (8 oz.) carton dairy sour cream 1/2 c. cooking oil 1/2 c. water 4 eggs 1 (4-serving-size) pkg. instant chocolate fudge pudding mix 1/4 c. coffee liqueur 2 tbsp. finely shredded orange peel 1 tsp. ground cinnamon 1 (12 oz.) pkg. semi-sweet chocolate pieces Powdered sugar (optional)
From cooks.com


COFFEE ORANGE FUDGE CAKE - THAT'S MY HOME
Coffee-Orange Fudge Cake. 1 Devil’s Food OR German chocolate cake mix — (18 1/4 ounce) 1 container sour cream — (8 ounce) 1/2 cup vegetable oil 1/2 cup water 4 eggs 1 package instant chocolate fudge pudding mix (4-serving-size) 1/4 cup coffee liqueur 2 tablespoons finely shredded orange peel 1 teaspoon ground cinnamon 2 cups semisweet …
From thatsmyhome.recipesfoodandcooking.com


COFFEE ORANGE FUDGE CAKE - RECIPE | COOKS.COM
1 pkg. (2 layer) devils food or German chocolate cake mix 1 (8 oz.) carton sour cream 1/2 c. oil 1/2 c. water 4 eggs 1 (4 oz.) serving instant chocolate fudge pudding mix
From cooks.com


COFFEE TOFFEE FUDGE CAKE | CANADIAN LIVING
In saucepan, heat chocolate, butter, liqueur and coffee granules over medium-low heat, stirring constantly, until smooth. Remove from heat; whisk in brown sugar until dissolved. Whisk in egg yolks one at a time, beating well after each addition. Whisk in flour in three additions; let cool for 5 minutes.
From canadianliving.com


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