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 FLAN
Make and share this Orange-Coffee Flan recipe from Food.com.
Provided by CookingONTheSide
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the sugar in a medium saucepan over medium heat until it begins to melt.
- Cook, swirling the pan but not stirring, until deep amber, about 10 minutes.
- Stir in the orange zest and cook 30 seconds.
- Pour into a 9-inch round cake pan tilt to coat.
- Let harden, about 10 minutes.
- Preheat the oven to 350 degrees F.
- Dissolve the espresso powder in 1 T warm water in a large bowl.
- Whisk in the eggs.
- Add the sweetened condensed mil, half-and-half, vanilla, cinnamon and 1/8 t salt whisk until smooth.
- Pour the mixture through a fine-mesh sieve into the cake pan.
- Loosely cover the cake pan with foil (do not let the foil touch the custard).
- Line a roasting pan with a kitchen towel and set the cake pan on top.
- Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan.
- Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes.
- Remove from the oven and let cool in the water bath, about 1 hour.
- Remove from the water, cover with plastic wrap and chill at least 8 hours.
- Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes.
- Invert the flan onto a rimmed plate and unmold, letting the caramel drip out.
- Cut into wedges.
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-COFFEE FLAN
Orange zest and cinnamon give rich, deep flavor to this Latin American classic that gets a pleasant nudge of bitterness from instant espresso.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
- Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
- Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
- Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.
COFFEE FLAN
Categories Coffee Milk/Cream Egg Dessert Bake Chill Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
- Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
- To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.
ORANGE CHICKEN
Orange marmalade is the key ingredient in a simple sauce with broth, lemon juice, flour and pepper added. Chicken breasts are lightly browned, then simmered in the sauce. Serve over hot cooked rice and sprinkle with fresh parsley, if desired.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
- In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 27.8 g, Cholesterol 68.4 mg, Fat 1.5 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 0.4 g, Sodium 96.8 mg, Sugar 21.4 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 :
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