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 MARMALADE COFFEE CAKE
Steps:
- Preheat oven to 350°. Grease an 8-inch square baking pan or spray with baking spray.Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Using an electric mixer on medium, beat butter, sugar, and brown sugar until light and fluffy. Mix in egg and vanilla.
- With mixer on low, add the flour mixture a third at a time, alternating with the milk. Mix until just combined.
- Transfer half of batter to prepared pan. Spread it out in an even layer. I found a small offset spatula useful to spread the batter into the corners.
- Spread marmalade over batter, leaving a 1/2-inch border around the edges.
- Top with remaining batter and gently spread over the marmalade.
- Use a fork to mix brown sugar, flour, butter, orange zest, and salt until crumbly. Stir in almonds.
- Sprinkle topping evenly over cake.
- Bake 35 to 40 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
- Cool completely in pan before serving.
Nutrition Facts : Calories 399 kcal, Carbohydrate 58 g, Protein 6 g, Fat 17 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 50 mg, Sodium 352 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 8 g, ServingSize 1 serving
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
ORANGE MARMALADE COFFEE CAKE
Number Of Ingredients 25
Steps:
- Preheat your oven to 350 degrees.
- Grease and line (2) 9 inch cake pans with parchment paper.
- Set aside.
- In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the vanilla and stir.
- Sift the dry ingredients into a medium sized mixing bowl and add them to the mixture alternating with the buttermilk until combined into a nice batter.
- Add the marmalade, the orange zest, and the Tbsp. of orange juice and mix to combine.
- Evenly pour the batter into the prepared pans.
- In your mixer, combine the streusel ingredients and mix until you have pea sized crumbles.
- Sprinkle evenly onto the 2 cakes.
- Bake for 30 - 35 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cakes from the oven and let cool for 15 minutes.
- I like to run a knife around the edges to loosen the cakes from the pan.
- Carefully remove the cakes from the pans and place them on a cooling rack to finish cooling for about an hour.
- In a small mixing bowl, whisk the glaze ingredients until you get a nice thick glaze.
- Drizzle the glaze across both cakes and let it set for about a half an hour before slicing.
- *If freezing, cool completely, glaze and let set for at least a few hours and then store in an air tight, freezer friendly storage container or bag.
- Makes (2) 9 inch coffee cakes.
- 1 cake serves 8.
- Enjoy!
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.
ORANGE MARMALADE BREAKFAST BAKE
When I host a brunch I always look for a main dish that can be prepared a day ahead so I can spend the extra time preparing other recipes. If you like, use grapefruit or mixed fruit marmalade instead of the orange marmalade called for in the recipe.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Time 1h5m
Yield 12 servings (1-1/2 cups syrup).
Number Of Ingredients 13
Steps:
- Spread butter over 1 side of each bread slice. Arrange half of the bread slices overlapping in a greased 3-qt. or 13x9-in. baking dish, buttered side down. Spread marmalade over bread slices; top with remaining bread slices, buttered side up., In a large bowl, whisk eggs, milk, sugar, vanilla and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Sprinkle with walnuts. Bake, uncovered, until golden brown and a knife inserted in the center comes out clean, 40-50 minutes., Let stand 5-10 minutes before serving. In a small saucepan, combine maple syrup, orange juice and zest; heat through. Serve with casserole.
Nutrition Facts : Calories 356 calories, Fat 9g fat (4g saturated fat), Cholesterol 105mg cholesterol, Sodium 244mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
WHIPPED CREAM ORANGE MARMALADE CAKE
Provided by Marian Burros
Categories dessert
Time 40m
Yield 12 to 16 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Grease and flour two 9- or 8-inch round cake pans. To make the cake , gradually add orange juice concentrate to cream in a large bowl; beat at high speed until stiff peaks form. Set aside.
- In small bowl, beat eggs and vanilla on high speed until thick and lemon-colored, about 5 to 7 minutes. Fold into whipped cream mixture.
- Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and remaining cake ingredients. Fold into whipped cream mixture until well blended. Spread batter evenly in the prepared pans. Bake for 23 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
- In medium bowl, beat all frosting ingredients at medium speed until stiff peaks form. Set aside.
- To assemble cake, place one layer on serving plate. Sprinkle 1 to 2 tablespoons orange-flavored liqueur evenly over top. Spread with half of the orange marmalade. Top with second layer. Sprinkle remaining 1 to 2 tablespoons of the orange-flavored liqueur over top. Spread with remaining orange marmalade. Frost sides of cake with frosting mixture. Refrigerate 2 hours before serving. Store in refrigerator.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 179 milligrams, Sugar 40 grams, TransFat 0 grams
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 MARMALADE CAKE
A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.
Provided by Denise Fox
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g
ESTHER BOLICK'S ORANGE MARMALADE CAKE
This recipe is from Jan Karon's series about Mitford and Father Tim. One of his parishoners is famous for her orange marmalade cake and I found the recipe on the Better Homes and Garden Web Site. Good cake!!!
Provided by mandabears
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Preheat oven to 350 degrees.
- Spray three 9 inch greased and floured cake pans.
- In a large bowl beat cake mix, oil, eggs, water and orange zest.
- Mix until well blended.
- Divide batter evenly among 3 cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
- Cool in pans for 15 minutes.
- Remove from pans and cool completely on racks.
- FROSTING:.
- in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
- Gradually add sugar a little at a time until mixture becomes spreadable consistency.
- Stir in orange zest.
- TO ASSEMBLE CAKE:.
- Place 1 cake layer on a serving plate.
- Cut off raised part.
- Spread 1/2 cup orange marmalade on top of cake.
- Spread 1/2 cup frosting over marmalade.
- Repeat with second layer.
- Top cake with third layer and spread evenly with frosting.
- Swirl remaining marmalade on top of cake.
Nutrition Facts : Calories 983.6, Fat 49.9, SaturatedFat 20.4, Cholesterol 201.7, Sodium 606.1, Carbohydrate 131.2, Fiber 0.9, Sugar 108.7, Protein 8.1
ORANGE MARMALADE CAKE
Make and share this Orange Marmalade Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 9 inch bundt pan.
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
- In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
- Add dry ingredients to the egg mixture,mix until well blended.
- Finally, stir in the walnuts and marmalade.
- Pour batter into the prepared Bundt cake pan.
- Bake for 45 to 60 minutes, until cake springs back when lightly touched.
- Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 3357, Fat 181.6, SaturatedFat 88.7, Cholesterol 972.9, Sodium 2167, Carbohydrate 401, Fiber 11.7, Sugar 233.7, Protein 51.8
ORANGE MARMALADE CAKE
Gluten Free
Provided by janebrighouse
Time 1h5m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
- Place into a greased paper baking tin
- Bake at 160 fan for 40-45 minutes
- When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
- Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake
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
CHOCOLATE & ORANGE MARMALADE CAKE
A deliciously moist cake reminiscent of your favourite chocolate orange treats. A perfect accompaniment to your morning coffee.
Provided by Freems
Time 55m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line with baking paper.
- In a large mixing bowl beat the margarine and sugar together until light and fluffy.
- In a separate bowl mix together the flour, baking powder and cocoa powder.
- Gradually add the eggs, one at a time, with a little of the flour mixture, folding the ingredients in.
- Add the remaining flour. Add the milk, marmalade and orange extract. Mix all of the ingredients together to form a soft dropping consistency. You will need to mix together well to break up the marmalade, but don't worry if there are some marmalade lumps still present as they will be pockets of added yum when the cake is finished.
- Split the mixture between the two tins and cook for approx 25 minutes, or until a knife inserted into the centre of the cake comes out clean.
- Leave the cakes to cool in the tin for about 10 minutes before turning out on a cooling rack.
- Put all of the margarine required for the cocoa buttercream into a clean bowl. Gradually sieve the icing sugar (around 40g at a time) and cocoa powder into the bowl using a fine meshed sieve, stirring together each time you add more until you have a smooth buttercream.
- Once the two halves of cake are cool enough, spread the 3 tablespoons of orange marmalade of one of the halves and the cocoa buttercream on the other half and sandwich the two together.
- Place the cake on a large plate and decorate by sprinkling lightly with icing sugar using a fine meshed sieve.
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