Bing Cherry Orange Coffee Cake Recipes

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.

DRIED CHERRY, ORANGE AND PECAN COFFEE CAKE

Steps:

• Heat oven to 350°F Grease a 9 x 13-inch baking pan.
• In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. Stir in the cherries and pecans.
• In a separate bowl, cream sugar and ghee until light and whisk in eggs, vanilla, orange flavoring, milk and orange juice.
• Fold creamed mixture into dry ingredients a little at a time and working as lightly as possible. Stir until blended.
• Pour half of batter into prepared pan. Spread evenly.
• Spoon marmalade evenly over batter, and distribute chopped oranges evenly over top. Pour remaining batter over oranges.
• Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool before serving. Sprinkle with powdered sugar if desired.

ORANGE-GLAZED COFFEE CAKE

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.

CHERRY COFFEE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
• Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
• Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.