Orange Marmalade Coffee Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

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. 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:

• 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.

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.