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 PULL-APART COFFEE RING
This coffee ring is an old family recipe that's long been a hit with anyone who's tried it. The yeast bread is a great Sunday treat - or the perfect way to kick off your holiday celebration.
Provided by Taste of Home
Time 1h40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, egg yolks, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape into balls. In a shallow bowl, combine sugar and orange zest. , Sprinkle 1/4 cup almonds into a greased 10-in. fluted tube pan. Dip half the balls in melted butter; roll in sugar mixture. Arrange over almonds. Sprinkle with remaining 1/4 cup almonds. Repeat with remaining balls. Cover and let rise until doubled, about 30 minutes. , Bake on lowest oven rack at 350° for 38-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before inverting onto a platter.
Nutrition Facts : Calories 356 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 293mg sodium, Carbohydrate 53g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g 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 :
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.
ORANGE-GLAZED COFFEE CAKE
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
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
ORANGE STREUSEL COFFEE CAKE
This recipe came from my sister. She would make this every Christmas morning, and serve it with Mimosas.
Provided by luvcookn
Categories Breads
Time 45m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
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.
CRANBERRY-ORANGE TEA RING
This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 20
Steps:
- Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
- Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
- Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
- Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
- Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g
ORANGE ALMOND COFFEE CAKE
Sandra Lee shares a recipe. Be seduced with a rich, moist coffee cake topped with a combo of cream cheese and orange marmalade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray.
- In a medium bowl, combine Bisquick mix and sugar. Add milk and egg, stirring until smooth. Stir in sour cream. Spoon mixture into prepared pan.
- In a small bowl, combine cream cheese and orange marmalade. Spoon mixture by tablespoons evenly over batter; sprinkle evenly with almonds. Bake for 32 to 37 minutes, or until golden brown. Let cool for 10 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 410 mg, Sugar 24 g, TransFat 1 1/2 g
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