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.
COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE
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
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.
HONEY COMB COFFEE CAKE
Great ingredients in this coffe cake: almond and orange extracts, butter, pecans, honey and nutmeg....moist and delicious! It is easy to make. Just mix up the cake, boil and pour on the topping, and bake.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C); grease and flour a 9 inch square baking pan.
- Combine flour, 1/2 cup sugar, 1/2 cup butter or margarine, 1/3 cup milk, eggs, baking powder, 1/2 teaspoon orange extract , and almond extract until well mixed. Spread batter into prepared pan.
- To Make Topping: In a heavy 2 quart saucepan combine 1/2 cup butter or margarine, pecans, 1/4 cup sugar, honey, nutmeg, 1 tablespoon milk, and 1/2 teaspoon orange extract. Cook over medium heat, stirring occasionally, until mixture comes to a full boil . Continue cooking, stirring occasionally, for 2 or 3 minutes. Pour topping evenly over coffee cake.
- Bake 22 to 27 minutes, or until wooden pick inserted in center comes out clean.
Nutrition Facts : Calories 241.3 calories, Carbohydrate 25.2 g, Cholesterol 54.2 mg, Fat 14.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 7.8 g, Sodium 74.3 mg, Sugar 14.3 g
WALNUT ORANGE COFFEE CAKE
My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 12-15 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.
Nutrition Facts : Calories 614 calories, Fat 32g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 413mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 8g protein.
HOT ORANGE COFFEE CAKE
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
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
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
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 :
ORANGE BREAKFAST COFFEE CAKE
Can you say divine? I know that you will when you taste this scrumptious breakfast treat. This recipe is courtesy of my Aunt Yvonne.
Provided by Queen of Everything
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in small bowl - set aside.
- Place about ¾ tsp cream cheese in center of each biscuit; fold biscuit half over cheese, pressing edges to seal.
- Dip folded biscuit in melted butter, and dredge in sugar mixture.
- Place biscuits, curve side down in a single layer in curves of a lightly greased 12-cup bundt pan, spacing evenly (do not stack).
- Place any remaining biscuits around center of tube pan filling in spaces if necessary. Drizzle any remaining butter over biscuits, sprinkle with any remaining sugar mixture.
- Bake at 350 for 35 to 40 minutes or until done. Immediately invert onto a serving plate.
- Combine powdered sugar and OJ, stirring well. Drizzle icing over warm coffee cake.
Nutrition Facts : Calories 562.5, Fat 29.4, SaturatedFat 11.9, Cholesterol 38.4, Sodium 986.1, Carbohydrate 70.2, Fiber 1.9, Sugar 40.4, Protein 7.1
BUTTER-ORANGE-COCONUT COFFEE CAKE
My dear sister made this last week and said I could post it. She got it from a magazine. So delicious and rich.
Provided by Ann Arber
Categories Yeast Breads
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In bowl soften yeast in water.
- Stir in eggs,JUST 1/4 cup sugar, the sour cream, and JUST 6 TBS.
- butter, and salt.
- Stir in 2 3/4 cups flour.
- On floured surface knead enough flour in to make a moderately soft dough.
- Knead til smooth and elastic, about five minutes.
- Place in greased bowl, turn.
- Cover and let rise in a warm place about 1/12 hours or until double.
- Punch down Turn onto floured surface.
- Divide in half.
- Shape each half into a ball.
- Cover and let rest ten minutes.
- Roll each half into a 12 inch circle.
- Brush each with 1 TBS of remaining butter.
- Combine remaining sugar, JUST 3/4 cup of coconut,and the orange peel;sprinkle over dough.
- Cut each circle into 12 triangles.
- Roll up each piece starting at wide end.
- Arrange rolls, like a pinwheel in two greased 9" round pans.
- Cover;let rise again til double (30 mins) Bake in 350 oven for 25-30 minutes.
- Immediately remove from pans and put on wire racks, with waxed paper under.
- Glaze In saucepan combine sugar, the sour cream, orange juice, and butter.
- Stir over medium heat until the sugar dissolves.
- Boil 3 minutes stirring constantly.
Nutrition Facts : Calories 379.1, Fat 18.7, SaturatedFat 11.9, Cholesterol 74.2, Sodium 315.1, Carbohydrate 48.1, Fiber 1.6, Sugar 24.1, Protein 5.9
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
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