Coffee Cake With Orange Marmalade And Orange Glaze Recipes

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.

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.

Steps:

• 1. Preheat oven to 350. Spray a bundt pan with Pam.
• 2. Combine all ingredients for filling and beat until smooth.
• 3. Melt butter in a microwave safe dish and add marmalade to this. Microwave for about 30 seconds to melt marmalade. Cool 2-3 minutes, stir frequently.
• 4. Put 1 cup of sugar in a shallow bowl.
• 5. Set up your workstation. A cutting board to prepare the biscuit. The bowl with the cream cheese, the bowl with the sugar, the bowl with the melted marmalade and butter.
• 6. Take a biscuit, flatten it and put a small dollop of the cream cheese mix in the middle. Then fold in half pinching ends together. This is like making a stuffed dumpling or a pierogi or a ravioli. If you are having trouble with the cream cheese coming out, use less in the next biscuit.
• 7. Lightly dip folded biscuit into marmalade and butter mixture. Then roll gently in the sugar mixture to lightly coat.
• 8. Put into pan with the seamed edge up. They should be laid next to each other like spoke on a bicycle wheel.
• 9. Repeat until all stuffed and rolled biscuits are in pan evenly layered. Bake at 350 degrees for 30 minutes, the top will be browned.
• 10. While it's baking combine 1 cup of sugar, the remaining butter and marmalade mixture and 3 tablespoons of orange juice in a pan and bring to a simmer, stirring constantly.
• 11. When cake is done remove from oven and immediately invert onto a plate.
• 12. Spoon the glaze over all. This tastes good both warm and cold. Enjoy.

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.

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.

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.