Best Orange Coffee Cake Recipes

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SOUR CREAM-ORANGE COFFEE CAKE WITH CHOCOLATE-PECAN STREUSEL



Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel image

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

Streusel
1 1/2 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
6 tablespoons (3/4 stick) chilled salted butter, diced
1 1/2 cups coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate chips
Cake
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/3 cups sugar
3/4 cup (1 1/2 sticks) salted butter, room temperature
3 large eggs
1 1/2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 cups sour cream
1/4 cup orange juice
Powdered sugar

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.)

ALMOND ORANGE STREUSEL COFFEE CAKE



Almond Orange Streusel Coffee Cake image

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

1 cup packed brown sugar
1 cup sliced almonds
¼ cup all-purpose flour
3 tablespoons butter, melted
1 teaspoon freshly grated orange zest
½ cup butter, softened
½ cup white sugar
3 eggs
1 teaspoon freshly grated orange zest
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅔ cup orange juice
5 teaspoons orange juice
1 cup confectioners' sugar

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 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, POPPY SEED, AND BUTTERNUT SQUASH COFFEE CAKE



Orange, Poppy Seed, and Butternut Squash Coffee Cake image

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Provided by Kim

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 23

½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom.
  • Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside.
  • Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside.
  • Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds.
  • Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter.
  • Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 57.4 g, Cholesterol 80.4 mg, Fat 18 g, Fiber 1.4 g, Protein 5.3 g, SaturatedFat 10.7 g, Sodium 325.8 mg, Sugar 32.2 g

ORANGE ALMOND COFFEE CAKE



Orange Almond Coffee Cake image

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

2 cups Original Bisquick™ mix
3/4 cup sugar
1/2 cup milk
1 large egg
1/2 cup sour cream
2 oz cream cheese, softened
2 tablespoons orange marmalade
1/4 cup sliced almonds

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

CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE



Cranberry-Filled Sour Cream Coffee Cake with Orange Glaze image

Enjoy this delicious coffee cake filled with cranberries and topped with orange glaze!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 16

Number Of Ingredients 14

2 cups fresh cranberries
1/2 cup sugar
1 tablespoon grated orange peel
3 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
3/4 cup powdered sugar
2 to 3 teaspoons orange juice

Steps:

  • Heat oven to 350°F. Grease or spray 12-cup fluted tube cake pan.
  • In food processor, place filling ingredients. Cover; process until finely chopped. Set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.
  • In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.
  • Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan). Top with remaining batter; spread evenly.
  • Bake 55 to 65 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pan on cooling rack. Remove from pan to cooling rack. Cool 20 minutes. In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over coffee cake. Serve warm or cool.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 32 g, TransFat 0 g

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.

MANDARIN ORANGE COFFEE CAKE



Mandarin Orange Coffee Cake image

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

Provided by Jo in Arlington

Categories     Breads

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 package Duncan Hines Supreme orange cake mix
1 (4 ounce) package instant vanilla pudding
4 eggs
1/2 cup vegetable oil
1 (11 ounce) can mandarin oranges, reserve juice (add orange juice to make 1 cup)

Steps:

  • Preheat oven to 350°.
  • Grease and flour 10-inch Bundt pan.
  • Combine cake mix, pudding mix, eggs, oil, and one-cup juice.
  • Beat at medium speed with electric mixer for 2 minutes.
  • Add Mandarin oranges in the last 30 seconds.
  • Pour in pan.
  • Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan 10 minutes.
  • Invert onto plate.
  • Dust with powdered sugar when completely cooled.

WALNUT ORANGE COFFEE CAKE



Walnut Orange Coffee Cake image

My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania

Provided by Taste of Home

Time 50m

Yield 12-15 servings.

Number Of Ingredients 21

1 cup quick-cooking oats
1-1/2 cups orange juice
1/2 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 tablespoon grated orange zest
TOPPING:
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
3 tablespoons grated orange zest
3 tablespoons orange juice
3 cups sweetened shredded coconut
1-1/2 cups chopped walnuts

Steps:

  • In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.

Nutrition Facts : Calories 614 calories, Fat 32g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 413mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 8g protein.

CRANBERRY-ORANGE NUT COFFEE CAKE



Cranberry-Orange Nut Coffee Cake image

Guests are delighted with this pastry's tangy cranberry sauce, crunchy pecans and sweet glaze. It's fantastic for brunch or simply enjoyed with a cup of coffee. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 16

1 cup chopped pecans
1/2 cup packed brown sugar
4 teaspoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups biscuit/baking mix
1/4 cup sugar
2 large eggs
2/3 cup water
2/3 cup 2% milk
3 tablespoons orange juice
1 cup jellied cranberry sauce
GLAZE:
2 cups confectioners' sugar
1 to 2 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°. Mix first five ingredients., In a large bowl, mix biscuit mix and sugar. In another bowl, whisk together eggs, water, milk and orange juice. Add to dry ingredients; stir just until smooth., Transfer to a greased 13x9-in. baking pan. Sprinkle with pecan mixture. Drop cranberry sauce by spoonfuls over top; do not spread., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Mix glaze ingredients; drizzle over warm coffee cake.

Nutrition Facts : Calories 328 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

ORANGE STREUSEL COFFEE CAKE



Orange Streusel Coffee Cake image

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

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 orange, zest of, grated
1 egg, slightly beaten
1/2 cup milk
1/2 cup fresh orange juice
1/3 cup oil (or less)
1/4 cup flour
1/4 cup sugar
2 tablespoons grated orange rind
2 tablespoons butter

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.

PAULA DEEN'S NUTTY ORANGE COFFEE CAKE



Paula Deen's Nutty Orange Coffee Cake image

I haven't made this yet, but it looked so good when Paula was making it with her sons on the Mother's Day episode, I had to post it here! It took them less than 10 minutes to put this together....

Provided by Raquel Grinnell

Categories     Breads

Time 50m

Yield 16 serving(s)

Number Of Ingredients 8

3/4 cup granulated sugar
1/2 cup pecans, chopped
2 teaspoons orange zest
2 (12 ounce) cans refrigerated buttermilk biscuits (10 count)
1 (8 ounce) package cream cheese
1/2 cup butter, melted
1 cup confectioners' sugar, sifted
2 tablespoons fresh orange juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
  • Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits.
  • Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
  • Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
  • Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
  • Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

Nutrition Facts : Calories 326.7, Fat 18.9, SaturatedFat 8.1, Cholesterol 31.3, Sodium 522.1, Carbohydrate 36.6, Fiber 0.7, Sugar 20.6, Protein 4.1

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-RASPBERRY COFFEE CAKE



Orange-Raspberry Coffee Cake image

Combine raspberry jam and fresh raspberries for a filling with some oomph and then top the coffee cake with an orange-spiked crumb and an orange juice-based glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 19

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
2 teaspoons finely grated orange zest
1 teaspoon ground cinnamon
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 raspberry jam
1 cup fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons orange juice

Steps:

  • Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. 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 jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. 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 and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

ORANGE-PECAN COFFEE CAKE



Orange-Pecan Coffee Cake image

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

1 cup granulated sugar
1 cup butter or margarine, softened
1 tablespoon grated orange peel
1 teaspoon vanilla
2 eggs
2 cups Gold Medal™ self-rising flour
1 cup sour cream
1/2 cup granulated sugar
2 tablespoons Gold Medal™ self-rising flour
1/2 cup butter or margarine
1 cup chopped pecans
1 cup powdered sugar
4 1/2 teaspoons orange juice

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 MARMALADE COFFEE CAKE



Orange Marmalade Coffee Cake image

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

1/2 cup orange marmalade
1/4 cup sliced almonds
3 tablespoons butter or margarine, melted
2 tablespoons light corn syrup
2 1/4 cups Gold Medal™ all-purpose flour
1/4 cup sugar
1 tablespoon grated orange peel
3 teaspoons baking powder
1/2 teaspoon salt
About 1 cup half-and-half

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

"BOSCOE'S" BLUEBERRY ORANGE SOUR CREAM COFFEE CAKE



Categories     Cake     Fruit     Brunch     Bake     Quick & Easy

Yield 24 24 pieces

Number Of Ingredients 15

Ingredients:
1 cup unsalted butter (2 sticks) at room temperature
1-1/2 cups granulated sugar
2 large eggs at room temperature
1 cup sour cream
1 tablespoon GOOD vanilla extract
2 teaspoons Grand Marnier
Zest of one orange
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 lb 5 oz of home made blueberry pie filling, or 1-21 oz can blueberry pie filling
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons (generous) cinnamon

Steps:

  • Preparation: Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Grand Marnier and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread blueberry filling evenly over batter. Cover blueberry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes.

ORANGE GLAZED COFFEE CAKE



Orange Glazed Coffee Cake image

This is very light and refreshing, this cake doubles the flavor and fragrance of fresh oranges. This is a recipe from Marywood in Grand Rapids, Michigan and Sister Paula.

Provided by Pat Duran

Categories     Fruit Breakfast

Time 1h10m

Number Of Ingredients 13

1 pkg active dry yeast
1/4 c warm water
1/2 c warm milk
1/2 c fresh orange juice
1/2 c granulated sugar
1/2 c ricotta cheese
1 Tbsp grated orange zest
1/2 tsp salt
1 large egg, lightly beaten
3 1/2 to 4 c all purpose flour
glaze: 1 lg. egg, lightly beaten
icing: 1 cup powdered sugar
1 to 2 tablespoons fresh orange juice

Steps:

  • 1. In large bowl dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Stir the next 7 ingredients into the yeast mixture. --- Using a heavy-duty mixer with paddle and set on low speed, beat 2 cups of the flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms.
  • 2. Place dough on a lightly floured surface and knead until smooth and elastic- about 5 to 10 minute, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  • 3. Grease a 10-inch springform pan. Punch down the dough. Place on the floured surface again and knead for 1 to 2 minutes. Divide dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  • 4. Coil braided dough in the pan; tuck ends under. Cover loosely with the damp cloth and let rise for 30 minutes ,but not doubled. Preheat oven to 425^.Brush the dough with the glaze of beaten egg. Bake until cake is golden brown , about 25-30 minutes. Turn the cake out onto a wire rack to cool slightly.
  • 5. Combine the icing ingredients together until smooth. Spread over warm cake. Serve warm of cold..Delicious.

ORANGE CRANBERRY PULL-APART COFFEE CAKE



Orange Cranberry Pull-Apart Coffee Cake image

The idea for this recipes comes for Mary Tallman of Arbor Vitae, WI. Her recipe was printed in May/June 2007 TOH--Simple and Delicious. I changed from lemon to orange, used cranberries and pecans and reduced the amount of glaze. So easy and so delicious.

Provided by PaulaG

Categories     Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1/4 cup granulated sugar
1/4 cup pecans, chopped
1/4 cup dried cranberries
2 tablespoons butter, melted
1 tablespoon grated orange zest
1 (12 ounce) can refrigerated buttermilk biscuits
1/4-1/3 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • Preheat oven to 400° and spray a 9-inch round cake pan with a non-stick baking cooking spray.
  • In a medium size bowl, combine the sugar, pecans, cranberries, butter and orange zest.
  • Open the biscuits, separate and cut into fourths.
  • Toss the biscuits with the sugar mixture and pour into prepared pan; place in preheated oven and bake for 20 to 25 minutes.
  • Turn out on a dinner plate and immediately drizzle with glaze.
  • Serve warm.

Nutrition Facts : Calories 182.3, Fat 8.9, SaturatedFat 2.8, Cholesterol 6.5, Sodium 360.9, Carbohydrate 23.7, Fiber 0.7, Sugar 10.8, Protein 2.6

MANDARIN ORANGE COFFEE CAKE



Mandarin Orange Coffee Cake image

An friend who studied at Le Cordon Bleu in France and taught culinary arts to students at a local vocational center shared this recipe with me several years ago. It's a favorite and scores big at brunches or great at the water cooler. The best part is it's portable when so many of us are hurried in the mornings. You can walk...

Provided by Natalie Loop

Categories     Other Breakfast

Time 1h

Number Of Ingredients 8

15 oz can of mandarin oranges
1 1/2 c all purpose flour
1 c sugar
1 tsp baking soda
1/4 tsp salt
1 egg, large
1/2 c brown sugar, firmly packed
1/2 c pecans or walnut pieces

Steps:

  • 1. Preheat oven to 350 degrees. Grease & flour 8" x 8" square pan.
  • 2. Separate the juice from the mandarin oranges, reserving the liquid.
  • 3. In a bowl combine the flour, sugar, baking soda, and salt. Whisk egg and reserved juice from oranges. Stir into the dry ingredients. Then fold in the oranges. Should resemble a barely pourable batter.
  • 4. Pour batter into the prepared pan.
  • 5. Combine the 1/2 c. of brown sugar and the 1/2 of nuts. Sprinkle over the top of the batter and bake in the center of the oven for 40-45 mins. Cool on rack. Serve with dollop of whipped cream if desired.

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