Coffee Orange Fudge Cake Recipes

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COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE



Coffee Cake with Orange Marmalade and Orange Glaze image

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

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon freshly grated nutmeg
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
2/3 cup orange marmalade
3/4 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon finely grated orange zest plus orange slices, for serving

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



Hot Orange Coffee Cake image

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

¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 tablespoon melted butter
2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup melted butter
⅔ cup orange juice
1 orange, zested
2 eggs, lightly beaten

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



Orange Coffee Cake image

Provided by Food Network

Number Of Ingredients 14

1/2 cup brown sugar
2 tbsp. orange zest
1-3/4 cups all-purpose flour
1 tbsp. baking powder
1/2 cup sugar
1 tsp. cinnamon
1 tbsp. all-purpose flour
2 tbsp. butter
1/4 tsp. salt
2 tbsp. orange zest
1/2 cup Florida's Natural® Premium orange juice
1/4 cup milk
1/4 cup vegetable or canola oil
1 beaten egg

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.

ORANGE COFFEE CAKE



Orange Coffee Cake image

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

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 tablespoon orange juice
1 tablespoon grated orange zest
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk
TOPPING:
1/2 cup sugar
1/2 teaspoons ground cinnamon
2 tablespoons butter, melted

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-GLAZED COFFEE CAKE



Orange-Glazed Coffee Cake image

Make and share this Orange-Glazed Coffee Cake recipe from Food.com.

Provided by Wildflour

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 13

1 (1/4 ounce) package active dry yeast
1/4 cup warm water, 105-115 degrees
1/2 cup warm milk, same temp
1/2 cup fresh orange juice
1/2 cup sugar
1/2 cup ricotta cheese
1 tablespoon grated orange zest
1/2 teaspoon salt
1 large egg, lightly beaten
3 1/2-4 cups flour
1 large egg, lightly beaten
1 cup powdered sugar
1 1/2-2 tablespoons fresh orange juice

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.

Nutrition Facts : Calories 297.8, Fat 3.5, SaturatedFat 1.7, Cholesterol 50.3, Sodium 148.2, Carbohydrate 58.3, Fiber 1.4, Sugar 23.2, Protein 8

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