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.
ORANGE-AND-DATE-CRUMBLE MUFFINS
Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes one dozen
Number Of Ingredients 17
Steps:
- Muffins:Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, brown sugar, orange zest, and eggs. Stir wet ingredients into dry until just combined. Fold in chopped pecans and dates.
- Crumble:In a small bowl, combine oats, flour, brown sugar, and salt. With your hands, work in butter until large, moist clumps form.
- Divide batter evenly among muffin cups; top with crumble. Bake until golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
ORANGE DATE CAKE
Make and share this Orange Date Cake recipe from Food.com.
Provided by E.A.4957
Categories Dessert
Time 55m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and one cup of sugar together.
- Add one tablespoon of water to baking soda and add vinegar to the milk.
- Mix in rind from two oranges, flour, egg, water/baking soda mixture and milk/vinegar mixture.
- Add walnuts and dates.
- Bake in an angel food cake pan or a spring form pan at 350 degrees for approximately 40 minutes.
- While cake is baking, squeeze the juice from the 2 oranges and mix with the remaining 1 cup of sugar.
- When cake comes out of the oven, pour this mixture over the cake.
Nutrition Facts : Calories 814.9, Fat 30.7, SaturatedFat 5.1, Cholesterol 40.9, Sodium 420.5, Carbohydrate 130.6, Fiber 5.8, Sugar 90.2, Protein 11
ORANGE-DATE COFFEE CAKE TWIST
Make and share this Orange-Date Coffee Cake Twist recipe from Food.com.
Provided by spatchcock
Categories Breads
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl, stir together 3/4 cup flour, sugar, undissolved yeast and salt.
- Heat butter, water and milk until hot to touch (120 to 130 degrees F).
- Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
- With spoon, stir in enough additional flour to make stiff dough.
- Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes.
- Cover; let rest 10 minutes.
- Prepare Orange-Date Filling: In small bowl, combine 1 cup pitted dates, finely snipped, 1/2 cup finely chopped, toasted pecans or walnuts, 1/3 cup packed brown sugar and 2 teaspoons finely grated orange peel.
- On lightly floured surface, roll dough to 9 × 30-inch rectangle.
- Spread filling to within 1/2-inch of edges.
- Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal.
- With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up.
- Twist halves around each other, keeping cut sides up so filling is visible.
- Transfer to greased baking sheet.
- Shape into ring and pinch ends to seal.
- Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake at 350 degrees F for 30 minutes or until done.
- Remove from baking sheet; cool on wire rack.
- If desired, frost top of wreath (see below).
- Sweet Orange Icing: In small bowl, combine 1 cup sifted powdered sugar and 3 to 4 teaspoons orange juice.
- Beat until smooth.
Nutrition Facts : Calories 336.2, Fat 12.3, SaturatedFat 5.6, Cholesterol 52, Sodium 182.1, Carbohydrate 52.6, Fiber 2.5, Sugar 26, Protein 5.6
ORANGE DATE CAKE
When it's time for dessert, this rich cake with orange syrup is a special treat for our farm family.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16-20 servings.
Number Of Ingredients 13
Steps:
- Sift together flour, baking soda and salt; combine 1 cup with dates and walnuts. Set both mixtures aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange zest. Add reserved flour and date mixtures. Stir in buttermilk just until blended. , Spoon into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. , For syrup, in a small saucepan, heat orange juice and sugar until sugar is dissolved. Let stand for 30 minutes. Cool cake in pan for 10 minutes before removing to a wire rack. Cool 10 minutes more before pouring syrup over cake.
Nutrition Facts : Calories 377 calories, Fat 15g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 283mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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 :
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