Ebingersbakeryorangecappuccinopuddingcake Recipes

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EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE



Ebinger's Bakery Orange Cappuccino Pudding Cake image

Make and share this Ebinger's Bakery Orange Cappuccino Pudding Cake recipe from Food.com.

Provided by BigHeart

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons grated orange zest
1/2 cup orange juice
2 tablespoons vegetable oil
1 egg
2 teaspoons vanilla extract
1/4 cup semi-sweet chocolate chips
1/3 cup granulated sugar
1/4 cup instant coffee powder or 1/4 cup hot chocolate powder
1/4 cup cocoa

Steps:

  • Preheat oven to 350°F (180°C).
  • Prepare an 8" square (2 liter) baking dish by spraying with vegetable spray.
  • In a bowl mix together flour, baking powder and brown sugar.
  • In a separate bowl, whisk together orange zest, orange juice, oil, egg and vanilla.
  • Add the wet ingredients to the dry, blending just until mixed.
  • Batter will be thick.
  • Pour into prepared pan.
  • Sprinkle semisweet chocolate chips over top.
  • In a bowl whisk together 1-1/4 cups hot water, sugar, coffee mix and cocoa.
  • Pour carefully over cake batter.
  • Bake 35 minutes or until cake springs back when touched lightly in center.
  • Serve warm; spoon cake and underlying sauce into individual dessert dishes.

Nutrition Facts : Calories 187.7, Fat 4, SaturatedFat 1.1, Cholesterol 17.6, Sodium 74.6, Carbohydrate 36.4, Fiber 0.9, Sugar 26.1, Protein 2.3

ORANGE PUDDING CAKE



Orange Pudding Cake image

One of those magical cakes where you get a sauce on the bottom and a cake on top. This one is a bit healthier and lower in fat than many desserts. From The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Winnipeg Mel

Categories     Dessert

Time 55m

Yield 9 serving(s)

Number Of Ingredients 12

2/3 cup white flour
2/3 cup whole wheat flour (or use all white flour)
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 cup skim milk, plus
2 tablespoons skim milk
1/4 cup packed brown sugar
1/4 cup molasses
2 tablespoons canola oil (or other vegetable oil)
1 1/2 cups boiling water
6 tablespoons frozen orange juice concentrate, thawed
3 tablespoons packed brown sugar

Steps:

  • Combine flours, baking powder and cinnamon in an ungreased 9 x 9 inch baking pan (yes, you can mix it right in the pan).
  • In a small bowl, mix together milk, 1/4 cup brown sugar, molasses and oil.
  • Add to dry mixture in baking pan.
  • Mix until batter is smooth, then spread it out evenly.
  • Combine hot water, orange juice concentrate and 3 T brown sugar (you can use the same small bowl).
  • Carefully pour over the batter in the baking pan.
  • Bake in preheated 350 F oven for 40 minutes.
  • Remove from oven and allow to stand for 10-15 minutes before serving.
  • Best served hot.
  • (If you have leftovers, use the microwave to warm up a serving.).

ORANGE PUDDING CAKE



Orange Pudding Cake image

Provided by Gina Marie Miraglia Eriquez

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Quick & Easy     Orange     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 large navel oranges
1/3 cup sugar
1/4 cup all-purpose flour
Rounded 1/4 teaspoon salt
3 large eggs, separated
1 cup whole milk
1/2 stick unsalted butter, melted and cooled
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart gratin or other shallow baking dish.
  • Finely grate 2 teaspoons zest from 1 orange, then squeeze 1/2 cup juice from oranges.
  • Whisk together sugar, flour, and salt in a large bowl.
  • Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.
  • Beat egg whites in another large bowl with an electric mixer until they hold soft peaks. Stir about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
  • Pour into baking dish and bake in a hot water bath until puffed and golden, 40 to 45 minutes. Transfer to a rack. Serve warm or at room temperature.

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