ALMOND ORANGE STREUSEL COFFEE CAKE
This is a fabulous coffee cake! It has a crumbly sliced almond and brown sugar streusel topping plus a delicious glaze and a hint of orange throughout the cake. For variety, substitute a different type of nut in the streusel mixture. You can also use a Bundt cake pan if you don't have a tube pan. Absolutely irresistible!
Provided by JLDC
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h20m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
- In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
- In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
- In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
- Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 58.9 g, Cholesterol 74.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 6.8 g, SaturatedFat 7.6 g, Sodium 233.3 mg, Sugar 38.4 g
ORANGE ALMOND COFFEE CAKE
Sandra Lee shares a recipe. Be seduced with a rich, moist coffee cake topped with a combo of cream cheese and orange marmalade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 410 mg, Sugar 24 g, TransFat 1 1/2 g
ALMOND COFFEE CAKE
Steps:
- 1.Preheat the oven to 350°F.
- 2.Spray a 9-inch spring form pan with nonstick cooking spray.
- 3.Combine the flour and ¾ cup sugar in a bowl.
- 4.Cut in the butter until the mixture resembles coarse crumbs.
- 5.Reserve 1 cup of the mixture and set it aside. To the remaining crumb mixture add the baking powder, salt, sour cream, 1 egg, and almond extract. Blend well.
- 6.Spread the batter in pan. In a separate mixing bowl combine cream cheese, cottage cheese and ¼ cup sugar and beat with the paddle attachment of the mixer.
- 7.Add the remaining egg and beat an additional minute until blended well.
- 8.Pour the cheese mixture over the batter in the pan.
- 9.Combine the reserved crumb mixture with almonds. Sprinkle over the cheese mixture in the pan.
- 10.Bake at 350°F for 45-50 minutes or until cheese mixture is set and cake is firm and slightly pulling away from the sides of the pan. Cool before removing the sides of the pan and serving.
ALMOND CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the cornmeal, cake flour and baking powder. Using a stand mixer with a paddle attachment, beat the butter and almond paste on high speed until smooth, about 3 minutes. Reduce speed to low and add vanilla extract and slowly pour in confectioners' sugar. Mix until light and fluffy, about 3 minutes. Raise speed to high and add the egg yolks and whole eggs, one at a time. Reduce speed to medium and add the sour cream and dry ingredients and mix until just incorporated.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool. Remove from pan and dust with confectioners' sugar.
ALMOND CAKE
This moist and fragrant cake from Molly Wizenberg, the author of the popular food blog Orangette, calls for a whole orange and lemon, almonds and olive oil. It does require a little effort and the use of some equipment - a food processor and a mixer - but the ingredient list is short, and once you've boiled and puréed the citrus and ground the almonds, the whole thing comes together in a snap. It's excellent on its own, but we also like it with poached pears or grilled figs.
Provided by Mark Bittman and Sam Sifton
Categories cakes, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the orange and the lemon in a saucepan, and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 30 minutes. Drain and cool.
- Heat the oven to 325 degrees, and set a rack in the middle position. Bake the almonds 10 to 15 minutes. Set aside to cool completely. When the almonds are cool, pulse them in a food processor until ground.
- Set oven to 350 degrees, and grease a 9-inch springform pan.
- When the citrus is cool, cut the lemon in half, and discard the pulp and seeds. Cut the orange in half, and discard seeds. Put the fruits in the food processor and process almost to a paste.
- In a small bowl, whisk the flour and baking powder. Combine eggs and salt. Beat until foamy. Beat in the sugar. Fold in the flour mixture. Add the citrus, almonds and olive oil, and beat on low speed until incorporated. Pour the batter into the pan, and bake for about 1 hour. Let cool for 10 minutes, unmold and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 26 grams, Carbohydrate 59 grams, Fat 31 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 313 milligrams, Sugar 42 grams, TransFat 0 grams
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by Moira Hodgson
Categories cakes, times classics, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 5
Steps:
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
- Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams
SPANISH ORANGE AND ALMOND CAKE
Made with whole oranges - simmered until very tender and then finely chopped - and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.
Provided by tottenhamrich
Time 1h55m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2-3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
- Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
- Bake for 50-55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.
ORANGE & ALMOND CAKE WITH CITRUS MASCARPONE
An unbelievably moist and yummy dessert
Provided by Good Food team
Categories Dessert, Treat
Time 2h30m
Number Of Ingredients 11
Steps:
- Boil two of the oranges (whole) in water, with the lid on the pan, for about 1 hour or until squidgy. Drain and leave to cool.
- Butter a springform cake tin, 23cm/9in wide and 7cm/23⁄4in deep. Add 1-2 tablespoons of polenta, tip the grains around until the tin is coated, then knock out the excess. Set aside.
- Whizz the flaked almonds to a grainy powder in a food processor, then mix in a bowl with the polenta and baking powder. Set aside.
- Halve the cooked oranges and remove any pips. Remove zest from the third orange. Whizz the zest and the orange halves (with skin on) to a smooth purée in the food processor. Set aside.
- Preheat the oven to 180C/Gas 4/fan oven 160C. Using a mixer or electric beaters, beat the eggs, yolks and sugar for a good 5-7 minutes until the batter looks like a very thick milkshake.
- Quickly beat in the almond mixture, then the purée until just blended. Pour the batter into the tin, leaving at least 1.5cm/5⁄8in at the top.
- Bake the cake in the middle of the oven. After 10 minutes, reduce the temperature to 150C/ Gas 2/fan oven 130C, bake for 30 minutes, then reduce temperature to 140C/fan oven 120C for a further 30 minutes (if you have a gas oven, cook at gas 4 for 10 minutes, then at gas 2 for 11⁄4 hours until done without reducing the temperature further). The cake is ready when it has risen, is golden-brown and the centre is just firm - don't panic that it still feels fragile.
- Leave the cake to cool in its tin (it will sink a little), then run a palette knife around the edge before releasing the sides. Only attempt to transfer it from the metal base to a decorative plate or stand if you have a proper cake lifter.
- Whisk the liqueur and marmalade into the mascarpone. Serve the cake in thick wedges with the mascarpone dolloped on top.
Nutrition Facts : Calories 839 calories, Fat 51 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.84 milligram of sodium
ALMOND COFFEE CAKE
"This cake is doubly delicious due to the white chocolate and cream cheese filling," notes Mary Shivers, Ada, Oklahoma. "I've made it for social gatherings and as a homey snack on chilly mornings. One piece leads to another!"
Provided by Taste of Home
Time 55m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough into a 15x9-in. rectangle. Transfer to a lightly greased baking sheet. , In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling. , Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush with milk. Bake 20-30 minutes or until golden brown. Cool on a wire rack., For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle with almonds.
Nutrition Facts : Calories 382 calories, Fat 17g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 339mg sodium, Carbohydrate 50g carbohydrate (19g sugars, Fiber 2g fiber), Protein 9g protein.
ALMOND-ORANGE CAKE
Top a pleasant citrus cake with orange marmalade, sweetened whipped cream and crunchy almonds.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (or 325°F if using dark or nonstick pan). Spray 9-inch springform pan with cooking spray. In food processor or blender, place 1 cup almonds; cover and process until almonds are finely ground. In large bowl, beat almonds and remaining cake ingredients except marmalade with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 45 to 55 minutes or until top is evenly dark golden brown and cake springs back when touched lightly in center.
- Cool in pan 10 minutes. Remove side of pan. Spread marmalade over top of cake. Cool completely, about 1 hour.
- In chilled small bowl, beat whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spoon or pipe whipped cream around edge of cake; sprinkle 1/3 cup almonds over whipped cream. Refrigerate until serving. Garnish with orange twist.
Nutrition Facts : Calories 390, Carbohydrate 48 g, Cholesterol 70 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 1/2 g
CRANBERRY ALMOND COFFEE CAKE
Recipe from Duncan Hines Cake Mix Magic 2 cookbook. Starts with a prepackaged cake mix. Easy to make and tastes wonderful. UPDATE: This tastes much better the first day and also served warm.
Provided by Margo59
Categories Breads
Time 40m
Yield 1 13 x 9 pan, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Grease 13 x 9 baking pan.
- CAKE.
- In a small bowl, toss cranberries in flour to coat well, set aside.
- In a large mixer, combine cake mix, eggs, water, oil and almond extract.
- Beat for 2 minutes on medium speed.
- Stir in floured cranberries, shaking off excess flour first.
- Spread batter evenly in prepared pan.
- TOPPING.
- In a small bowl, combine almonds, brown sugar and cinnamon.
- Mix well.
- Sprinkle evenly over batter.
- Bake for 30-40 minutes or until a tester inserted in the center comes out clean.
- Cool 30 minutes in pan on wire rack.
- Serve warm or cool.
- *Can replace cranberries with blueberries or raspberries.
Nutrition Facts : Calories 330.7, Fat 15, SaturatedFat 2.1, Cholesterol 52.9, Sodium 309.4, Carbohydrate 45.1, Fiber 1.9, Sugar 30.6, Protein 5.1
CRANBERRY ALMOND COFFEE CAKE
Here's what you do. While the leftovers are being dealt with Thursday night, scoop out a cup or so of cranberry sauce and put it in a special spot in the fridge. Sunday morning, make the following coffeecake. You'll have it on hand to serve holiday-weekend visitors, or the straggling remnants of your visiting family. At last -- an almost guilt-free solution to residual cranberry sauce! The glaze is, of course, optional.
Provided by Annacia
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream together margarine or butter and sugar. Beat in eggs, buttermilk or yogurt, and almond extract. In a separate bowl, mix together baking powder, baking soda, flour and salt. Add all at once to the wet ingredients, stirring just to blend.
- Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
- Bake coffeecake in a preheated 350°F oven for 55 minutes, or until cake tests done. Remove from oven, and cool in pan for 5 minutes. While cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. Turn cake out of pan, and dribble glaze over warm cake. Let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!).
Nutrition Facts : Calories 322, Fat 11.9, SaturatedFat 2.2, Cholesterol 31.4, Sodium 342.5, Carbohydrate 49.8, Fiber 1.4, Sugar 24.1, Protein 4.7
ORANGE ALMOND CAKE
I found this recipe in an old magazine, decided to try it on a whim, and it soon became my family's favorite cake! Works really well as a side to coffee.
Provided by Vsabhnani
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place orange in a saucepan. Cover with water and bring to a boil. Reduce heat to low and simmer until orange is soft, about 30 minutes. Drain.
- Cut orange into chunks and discard seeds.
- Mix almond flour with 2 tablespoons sugar.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan and coat the pan with a handful of the almond-sugar mixture.
- Combine orange chunks and 1 cup sugar in a food processor; pulse until pureed. Add almond flour mixture and butter; process until smooth. Add eggs; mix until smooth. Add flour, baking powder, baking soda, and salt; process until just combined. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 43 g, Cholesterol 139.1 mg, Fat 25.3 g, Fiber 3.7 g, Protein 10.8 g, SaturatedFat 7.5 g, Sodium 396.2 mg, Sugar 31.5 g
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