ALMOND ORANGE STREUSEL COFFEE CAKE
This is a fabulous coffee cake! It has a crumbly sliced almond and brown sugar streusel topping plus a delicious glaze and a hint of orange throughout the cake. For variety, substitute a different type of nut in the streusel mixture. You can also use a Bundt cake pan if you don't have a tube pan. Absolutely irresistible!
Provided by JLDC
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
- In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
- In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
- In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
- Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 58.9 g, Cholesterol 74.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 7.6 g, Sodium 233.3 mg, Sugar 38.4 g
ORANGE-PECAN COFFEE CAKE
Brunch for a crowd? Bake a fresh orange and sour cream coffee cake with a delicious glaze and streusel topping.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 15
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, beat 1 cup granulated sugar and 1 cup butter with electric mixer on medium speed, or with spoon, until light and fluffy. Add orange peel, vanilla and eggs; beat well.
- On low speed, add flour alternately with sour cream, beginning and ending with flour, and beating well after each addition. Spread batter in pan.
- In medium bowl, mix 1/2 cup granulated sugar and 2 tablespoons flour. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter in pan.
- Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. Cool in pan on cooling rack 10 minutes.
- Meanwhile, in small bowl, mix powdered sugar and orange juice until smooth. Drizzle glaze over warm cake. Serve warm or cool.
Nutrition Facts : Calories 440, Carbohydrate 43 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 29 g, TransFat 1 g
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.
PINEAPPLE ORANGE STREUSEL COFFEE CAKE
Make and share this Pineapple Orange Streusel Coffee Cake recipe from Food.com.
Provided by grandma2969
Categories Breads
Time 1h5m
Yield 12-16
Number Of Ingredients 15
Steps:
- Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
- for STREUSEL:.
- combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
- for CAKE:.
- combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
- Sprinkle with streusel. Swirl with knife.
- Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
- Cool in pan 25 minutes. Invert onto serving place.
- for GLAZE:.
- combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.
Nutrition Facts : Calories 199.3, Fat 12.2, SaturatedFat 1.7, Cholesterol 70.5, Sodium 127, Carbohydrate 20.8, Fiber 0.7, Sugar 19.5, Protein 2.8
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 :
SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL
Categories Cake Chocolate Dessert Bake Orange Pecan Winter Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For streusel:
- Whisk brown sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in pecans and chocolate chips. (Can be made up to 3 days ahead. Cover and refrigerate.)
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla extract. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.
- Bake cake 30 minutes. Lay sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Dust with powdered sugar; serve warm or at room temperature. (Can be made 2 days ahead. Cool completely. Store airtight at room temperature.)
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