Orange Swirl Coffee Cake Recipes

COFFEE SWIRL CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour. In small bowl, mix coffee and hot water; cool 10 minutes.
• In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat butter, sugar and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Beat in flour mixture, milk and sour cream on low speed until blended.
• Remove 1 cup of the batter; stir into cooled coffee. Pour remaining batter into pan. Drop coffee batter by about 12 tablespoonfuls onto batter in pan. Cut through batters with knife for marbled design.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan on wire rack; remove from pan to wire rack. Cool at least 1 hour 30 minutes. Serve warm or cool.

ORANGE-GLAZED COFFEE CAKE

Steps:

• In large bowl, dissolve yeast in warm water and let stand til foamy, about 5-10 minutes.
• Stir warm milk, orange juice, sugar, ricotta, orange zest, salt, and egg into the yeast mixture.
• Using the paddle attachment, beat 2 cups flour on low speed into the yeast mixture until a wet dough forms.
• Beat in the remaining dough, 1/2 cup at a time, until a stiff dough forms.
• Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes, adding more flour as needed to prevent sticking.
• Place dough into a large greased bowl, turn to coat.
• Cover loosely with a damp towel or cloth and let rise in a warm place til doubled in bulk, about 1 1/2 hours.
• Grease a 10" springform pan.
• Punch down dough and turn out onto a lightly floured surface and knead for 1 to 2 minutes.
• Divide the dough into 3 equal pieces and roll each piece into 20" long ropes.
• Braid the ropes together.
• Coil braided dough into prepared pan and tuck ends under.
• Cover loosely with a damp towel and let rise again til almost doubled, about 30 minutes.
• Brush dough with the glaze.
• Bake in 425 oven about 25-30 minutes til the top of the cake is golden brown.
• Turn cake out onto a wire rack to cool slightly.
• Icing:.
• In small bowl, stir together powdered sugar and orange juice til smooth.
• Spread icing over warm cake.
• Serve warm.

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.

ORANGE COFFEE 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.