Triple Citrus Coffee Cake Recipes

TRIPLE CITRUS COFFEE CAKE

Steps:

• Butter a large bowl; set aside. Stir warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until dough pulls away from sides of bowl and forms a ball.
• Turn out dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to buttered bowl; brush dough with 1 tablespoon butter. Loosely cover with plastic wrap; let dough rise until doubled in bulk, about 1 1/2 hours.
• Meanwhile, stir cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in dried cranberries and poppy seeds; set aside.
• Butter two baking sheets; set aside. Punch down dough, and divide in half. Roll out one half into an 11-by-15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2-inch border. Spread 1 1/2 cups filling evenly over butter. Beginning at one long side, tightly roll dough into a log, encasing filling. Pinch seam to seal.
• Carefully transfer log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along one long side of log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with next segment, twisting so it sits on the opposite side of roll. Continue down log, alternating sides. Repeat with remaining dough, butter, and filling; place on second baking sheet.
• Preheat oven to 350 degrees with racks on upper and lower thirds. Loosely cover dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush dough with egg wash, avoiding filling. Bake on upper and lower racks, switching positions of sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide cakes onto wire racks, and let cool completely before slicing.

TRIPLE-CITRUS COFFEE CAKE

Steps:

• Butter a large bowl; set aside. Stir the warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until the yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in the orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until the dough pulls away from the sides of the bowl and forms a ball.
• Turn out the dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to the buttered bowl; brush the dough with 1 tablespoon butter. Loosely cover with plastic wrap; let the dough rise until doubled in bulk, about 1 1/2 hours.
• Meanwhile, stir the cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in the dried cranberries and poppy seeds; set aside.
• Butter 2 baking sheets; set aside. Punch down the dough, and divide it in half. Roll out 1 half into an 11 × 15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2-inch border. Spread 1 1/2 cups filling evenly over the butter. Beginning at 1 long side, tightly roll the dough into a log, encasing the filling. Pinch the seam to seal.
• Carefully transfer the log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along 1 long side of the log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with the next segment, twisting so it sits on the opposite side of the roll. Continue down the log, alternating sides. Repeat with the remaining dough, butter, and filling; place on the second baking sheet.
• Preheat the oven to 350°F, with racks in the upper and lower thirds. Loosely cover the dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush the dough with egg wash, avoiding the filling. Bake on the upper and lower racks, switching the positions of the sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide the cakes onto wire racks, and let cool completely before slicing.
• Sometimes a dough will stick to the counter as you roll it; to remedy this, fold the dough in half, exposing the counter underneath, and sprinkle the counter generously with flour. Then repeat on the other side. Before spreading with filling, brush off excess flour from the dough with a dry pastry brush.
• Roll up the dough, and pinch the seam to ensure that all the creamy filling will remain sealed inside.
• To give this cake its unique shape, cut slits in one side of the rolled dough, leaving the other side intact.
• Then twist each segment on alternating sides. After the dough is shaped, let it rise again before baking.

TRIPLE-CITRUS CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, brown sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese, granulated sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients; pour over crust.
• Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

CITRUS-RASPBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

TRIPLE CITRUS SCONES

Steps:

• Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.

TRIPLE CITRUS CHEESECAKE

Steps:

• Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
• Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels.
• Add eggs one at a time; mix just until blended, Pour over crust.
• Bake at 350`F for 45 to 50 minutes or until centre is almost set.
• Cool completely, then refrigerate 4 hours or overnight.
• If desired, garnish with fresh fruit or lemon lime and orange slices.

TRIPLE-CHOCOLATE COFFEE CAKE

Steps:

• Beat first 6 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.
• Stir in 2 cups semisweet chocolate morsels; pour batter evenly into 2 greased and floured 9-inch square cake pans.
• Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pans on wire racks.
• Microwave white chocolate morsels in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with remaining cup of semisweet morsels. Sprinkle cakes evenly with pecans.