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 :
PAULA DEEN'S NUTTY ORANGE COFFEE CAKE
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
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
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.
WALNUT ORANGE COFFEE CAKE
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
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.
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.)
NUTTY ORANGE COFFEE CAKE
This cake is so pretty when it is done. It also is surprisingly good, that's why I had to share this.
Provided by paula giles
Categories Breads
Time 50m
Yield 1 bundt, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Place about 1 tsp cream cheese in center of each biscuit.
- Fold biscuit in half over cream cheese and seal edges by pressing together.
- Dip biscuits in melted butter.
- Then dredge in sugar mixture.
- Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam.
- Space biscuits evenly and do not stack.
- Place any remaining biscuits around center of tube filling any spaces.
- Drizzle any remaining sugar and butter over biscuits.
- Bake at 350°F for 35-40 minutes.
- Immediately invert onto serving plate.
- Combine powder sugar and orange juice, stirring well; drizzle over warm cake.
Nutrition Facts : Calories 1167.7, Fat 63.9, SaturatedFat 28, Cholesterol 92.2, Sodium 1909.2, Carbohydrate 137.6, Fiber 1.7, Sugar 68.3, Protein 16
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