Hot Orange Coffee Cake 14 Food

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.

HOT ORANGE COFFEE CAKE

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.

ORANGE-PECAN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
• On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
• In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
• Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
• Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.

COFFEE SPONGE CAKE

Steps:

• Butter side and bottom of a 9" round pan; line bottom with parchment paper.
• Sift flour, baking powder and salt together; set aside.
• Heat milk in a small saucepan over low heat until 150°F (pretty hot, but don't let milk boil); remove from heat.
• While milk is heating, beat eggs in a large bowl until yolks and whites are well-combined.
• Add sugar, then beat on high speed for about 4 mins until mixture is light, fluffy and thickened.
• Turn to low speed and beat in vanilla and dissolved coffee.
• Add in flour mixture, mixing until just incorporated.
• Slowly add in hot milk, continue mixing (low speed) until mixture is smooth (batter will be thin).
• Turn the batter into prepared pan.
• Bake in the middle rack of a preheated oven at 350°F for 25 mins until the top feels firm when touched lightly, and a toothpick inserted in the center of cake comes out with just a few crumbs clinging to it.
• Cool cake for 5 mins in the pan.
• Loosen the side of the cake from the pan using a small knife, and invert the cake onto a wire rack.
• Remove the parchment paper from the bottom of the cake and replace it loosely on the cake.
• Let the cake cool thoroughly, top side down.
• To make the syrup: Dissolve coffee granules and sugar in warm water (mix in a small bowl), then stir in the Kahlua/brandy.
• Assembly: Cut the sponge cake into 2 layers with a long serrated knife; set bottom layer onto a cake board/lazy susan.
• Brush top of 1st layer generously with syrup, and fill with the desired filling/frosting.
• Brush the 2nd layer of cake with syrup and set it on top of the filling, syrup side down.
• Brush the top of the cake with remaining syrup and frost the top and side as desired.

ORANGE COFFEE CAKE

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.

ORANGE-DATE COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil, orange juice and zest; stir into dry ingredients just until moistened. Fold in dates. , Pour into a greased 11x7-in. baking pan. In a bowl, combine the nuts, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

ORANGE STREUSEL COFFEE CAKE

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 BUTTER COFFEE CAKE

Steps:

• 1. Soften yeast in warm water in mixing bowl. Stir in 1/2 cup sugar, salt, eggs, sour cream and 12 T. butter into the yeast mixture. Gradually add flour to form a soft dough, beating well after each addition. Knead for a few minutes if using the mixer. Knead for 8 minutes if doing by hand. Cover and let rise in warm place until light and doubled, about 2 hours.
• 2. Combine 1 1/2 cups sugar, 1 1/2 cups coconut and orange zest. Knead dough on well-floured surface about 15 times. Roll out half of dough to a 12-inch circle. Brush with 2-3 tablespoons melted butter. Sprinkle with half of sugar-coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and rolling to point. Repeat with remaining dough. Place rolls, point side down, in 3 rows in a well-greased pan. Cover and let rise in warm place until light and doubled, about 1 hour. Bake at 350 degrees F for 25-30 minutes or until golden brown. Leave in pan. pour glaze over hot coffee cake. Sprinkle with 1/2 cup coconut. Serve warm or cold.
• 3. GLAZE: Combine orange glaze ingredients in saucepan. Boil for 3 minutes, stirring occasionally.

ORANGE COFFEE CAKE

Steps:

• em
• /em
• em
• /em
• 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.