Marmalade Coffee Cake Recipes

COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE

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.

MARMALADE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
• Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
• Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
• Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
• Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

MARMALADE CREAM CHEESE COFFEE CAKE

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.

ORANGE MARMALADE COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease an 8-inch square baking pan or spray with baking spray.Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• Using an electric mixer on medium, beat butter, sugar, and brown sugar until light and fluffy. Mix in egg and vanilla.
• With mixer on low, add the flour mixture a third at a time, alternating with the milk. Mix until just combined.
• Transfer half of batter to prepared pan. Spread it out in an even layer. I found a small offset spatula useful to spread the batter into the corners.
• Spread marmalade over batter, leaving a 1/2-inch border around the edges.
• Top with remaining batter and gently spread over the marmalade.
• Use a fork to mix brown sugar, flour, butter, orange zest, and salt until crumbly. Stir in almonds.
• Sprinkle topping evenly over cake.
• Bake 35 to 40 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
• Cool completely in pan before serving.

ORANGE MARMALADE CAKE

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.

ORANGE MARMALADE COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees.
• Grease and line (2) 9 inch cake pans with parchment paper.
• Set aside.
• In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the vanilla and stir.
• Sift the dry ingredients into a medium sized mixing bowl and add them to the mixture alternating with the buttermilk until combined into a nice batter.
• Add the marmalade, the orange zest, and the Tbsp. of orange juice and mix to combine.
• Evenly pour the batter into the prepared pans.
• In your mixer, combine the streusel ingredients and mix until you have pea sized crumbles.
• Sprinkle evenly onto the 2 cakes.
• Bake for 30 - 35 minutes or until a toothpick inserted into the cake comes out clean.
• Remove the cakes from the oven and let cool for 15 minutes.
• I like to run a knife around the edges to loosen the cakes from the pan.
• Carefully remove the cakes from the pans and place them on a cooling rack to finish cooling for about an hour.
• In a small mixing bowl, whisk the glaze ingredients until you get a nice thick glaze.
• Drizzle the glaze across both cakes and let it set for about a half an hour before slicing.
• *If freezing, cool completely, glaze and let set for at least a few hours and then store in an air tight, freezer friendly storage container or bag.
• Makes (2) 9 inch coffee cakes.
• 1 cake serves 8.
• Enjoy!

ORANGE MARMALADE CAKE

Steps:

• Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
• Place into a greased paper baking tin
• Bake at 160 fan for 40-45 minutes
• When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
• Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake