Microwave Orange Coffee Crumb Cake 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.

MICROWAVE CRUMB CAKE RECIPE

Steps:

• Place butter in 2-qt. microwaveable round dish at least 2 inches deep. Microwave on HIGH 30 sec. or until melted. Add 1/2 cup graham crumbs, 1/3 cup sugar, nuts and 1 tsp. cinnamon; mix well. Set aside.
• Beat eggs in large bowl with wire whisk. Add COOL WHIP, remaining graham crumbs, sugar and cinnamon; stir just until blended. Spread over crumb mixture in dish.
• Microwave on MEDIUM (50%) 9 to 10 min. or until cake starts to pull away from side of dish, turning dish after 5 min. (Top will still be slightly moist.) Place serving plate on top of dish; invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over cake. Fluff crumb topping with fork. Serve warm.

EVERYDAY COFFEE CAKE (MICROWAVE)

Steps:

• In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.
• Add 1/2 cup milk, egg, and oil.
• Beat by hand, mixing well.
• Pour into greased 8-inch round dish.
• Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.
• Sprinkle over batter and sprinkle with nuts.
• Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).
• Cool 15 minutes; drizzle with fine glaze.
• Serve warm.
• Glaze: Stir together confectioner's sugar and 1 Tbsp milk.
• From tip of spoon, drizzle glaze over cake in spoke fashion.

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 SPICED CRUMB CAKE

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
• Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.
• For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
• Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool.
• For the glaze: Whisk together the sugar, butter, juice, zest and vanilla.
• Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. Serve on a platter.

BEST COFFEE CAKE EVER

Steps:

• Adjust oven rack to center position and preheat oven to 350. Grease two 8-inch round cake pans; dust pans with flour, knocking out excess. Set aside.
• Make the Crumb: In a medium-sized mixing bowl, wisk together the flour, sugar, salt and cinnamon.
• Melt the butter in the microwave or in a small saucepan over low heat. Remove from heat and stir in the vanilla and almond extracts. Gradually drizzle the melted butter mixture into the flour mixture while continuously and gently tossing with a fork. Continue to toss until all the butter is absorbed and you have a uniformly moistened crumb mixture. If texture of crumb is too small, gently squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape, about 1/4- to 1/2-inch in size. (Adding the butter too fast, too much butter, and/or over-mixing can result in the crumb mixture coming together as a solid dough. If that happens, simply use your fingers to break-up the solid crumb mixture into big crumbs, about 1/4- to 1/2-inch in size. Crumbs don't have to be uniform, just try to get most about this size.) Set aside while you make the cake batter.
• Make the Batter: In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla and sour cream, scraping down the sides of the bowl with a spatula as needed. In a medium-sized bowl, whisk together the flour, baking soda, salt and baking powder. Add flour mixture to the sour cream mixture and beat on low or stir with a large spoon until evenly combined.
• Turn the batter into the prepared pan(s) and spread evenly. Sprinkle the crumb mixture over the batter with your fingers, covering the batter evenly and completely. Bake 8-inch rounds for 20-25 minutes. Cake is done when a wooden pick or cake tester inserted near the center comes out clean, and the sides of the cake are golden and slightly pulling away from the edge of the pan. Remove from the oven and let the cake cool in its pan(s) set on a wire rack. Carefully transfer the cake, crumb side up, onto a serving plate. Dust with confectioners' sugar, if desired.
• Makes 16 (2-inch) wedges.

MICROWAVE CINNAMON COFFEE CAKE

Steps:

• In a mug, place a tablespoon of butter and soften it in the microwave for 10-15 seconds. Then, go ahead and add 2 tablespoons of sugar and whisk until light and fluffy. Add 2 tablespoons of whisked egg and mix it up until well blended. Then, take 2 tablespoons of cream cheese and mix them until most of the cream cheese has been mixed in (its okay if theres some chunks). Finally, add 1/4 cup of flour and 1/8 teaspoon of baking soda and mix it all up until you get a cake batter consistency.
• For the crumb topping in another bowl, take a tablespoon of butter, 2 tablespoons flour. 1 tablespoon brown sugar and a teaspoon of cinnamon and mix it all up until you get crumbs. If its not completely crumbed place a splash of cinnamon.
• Then pop it in the microwave for 1 minute, allow it to cool for another minute and enjoy.

MICROWAVE ORANGE COFFEE CRUMB CAKE

Steps:

• Blend flour, sugar and butter until cornmeal consistency.
• Combine 1 cup of crumb mixture with cinnamon; reserve for topping.
• Add baking powder to remaining mixture; blend well.
• Beat eggs with orange juice.
• Mix lightly into crumb mixture.
• Pour into lightly greased 9" square microwave-safe baking dish.
• Sprinkle top with cinnamon crumbs.
• Microwave on HIGH for 8 minutes, rotating half way during cooking.