ORANGE CAPPUCCINO CAKE
The refreshing orange zest in this cake adds a delightful balance to its rich chocolate and coffee flavors.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
- In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
- Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
- In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.
Nutrition Facts : Calories 630, Carbohydrate 103 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 360 mg
ORANGE-RASPBERRY COFFEE CAKE
Combine raspberry jam and fresh raspberries for a filling with some oomph and then top the coffee cake with an orange-spiked crumb and an orange juice-based glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 19
Steps:
- Put the flour, brown sugar, orange zest, cinnamon and salt in a small bowl and stir to combine. 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 jam on top and carefully smooth with the spatula. Sprinkle the raspberries on top. 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 and orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE
Everything that's great about breakfast comes together in this crumb-topped coffee cake with orange marmalade filling and OJ glaze.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 18
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.
ORANGE CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
- Sift flour, sugar, baking powder, and salt together into bowl. Make a well in center. Put egg yolks, cooking oil, orange juice, orange rind, and vanilla into well. Set aside. Don't beat yet.
- In a large bowl, beat egg whites and cream of tartar in mixing bowl until very stiff. Set aside.
- Using same beaters, beat egg yolk-flour mixture until smooth. Gently fold 1/4 at a time into egg whites. Pour batter into ungreased 10 inch angel food tube pan.
- Bake in oven for 60 to 70 minutes, until an inserted wooden pick comes out clean. Invert pan until cake has cooled. Remove from pan. Serve plain or frost with Orange Icing.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 41.6 g, Cholesterol 73.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 1.6 g, Sodium 302.9 mg, Sugar 22.8 g
HOT ORANGE COFFEE CAKE
Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.
Provided by AUNT MAMIE
Categories Desserts Cakes Coffee Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
- In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
- In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
- Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 167.5 calories, Carbohydrate 23.3 g, Cholesterol 40.4 mg, Fat 7.3 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 193.4 mg, Sugar 10.5 g
ORANGE CAPPUCCINO BROWNIES
Looking for a baked dessert to serve at your next party? Then check out these cappuccino brownies that are topped with orange and cream cheese glaze.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray square pan, 9x9x2 inches, with cooking spray. Mix flour, granulated sugar, cocoa, espresso and baking powder in medium bowl. Stir in egg product, margarine and water. Spread in pan.
- Bake 18 to 20 minutes or until center is set and brownies begin to pull away from sides of pan. Cool 15 minutes.
- Mix all glaze ingredients until smooth. Drizzle glaze over brownies. Sprinkle with additional grated orange peel if desired. For brownies, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Brownie, Sodium 65 mg, Sugar 15 g, TransFat 1 g
MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE
I clipped this out of a 1998 issue of Off Duty military magazine. It is a rich, decadent cake that looks fancy, but starts with doctored up cake mix and a can of purchased frosting. This is not purporting to be an authentic Mexican recipe, but has hints of Mexican flavorings. Prep time does not include cooling time and chilling time. I estimated about 20 minutes of preparing the batter and frosting and 20 minutes to assemble the cake once cooled.
Provided by HeatherFeather
Categories Dessert
Time 1h5m
Yield 10-12 thin slices
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour three 9 or 8" round cakes tins.
- Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
- Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
- Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
- Cool in pans on wire racks for 15 minutes.
- Remove cake from pans and let cool completely, at least 30 minutes.
- Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
- Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
- Place second cake layer top side down onto the marmalade.
- Spread with remaining marmalade.
- Top with remaining cake layer, top side up.
- Frost sides and top with frosting.
- Chill at least 1 hour and store leftovers in the fridge.
- Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.
EBINGER'S BAKERY ORANGE CAPPUCCINO PUDDING CAKE
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
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 COFFEE CAKE
Provided by Food Network
Number Of Ingredients 14
Steps:
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- Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through.
ORANGE SPICED CRUMB CAKE
Steps:
- For the crumb topping: Preheat the oven to 350 degrees F. Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
- Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. Whisk in both of the sugars and cook until smooth. Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.
- For the cake: Heavily butter a 9- by 13-inch baking pan. Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. Add the wet ingredients into the dry ingredients and stir until just combined. Scrape the batter into the prepared baking pan, smoothing out the surface. Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
- Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. Transfer to a rack to cool.
- For the glaze: Whisk together the sugar, butter, juice, zest and vanilla.
- Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. Serve on a platter.
ORANGE STREUSEL COFFEE CAKE
This recipe came from my sister. She would make this every Christmas morning, and serve it with Mimosas.
Provided by luvcookn
Categories Breads
Time 45m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Stir together the flour, sugar, baking powder and salt.
- Stir in orange rind.
- Mix together in separate bowl -- all the wet ingredients.
- Make a well in centre of dry ingredients and add wet ingredients.
- Mix until JUST blended.
- Prepare 8" round cake pan (greased and floured).
- Pour into cake pan.
- Sprinkle with topping.
- Bake at 350 degrees for about 30 minutes or until golden.
ORANGE COFFEE CAKE
This is from the Horn of the Moon cookbook. When I first saw this recipe, I thought using a whole orange was really strange. Try it! It gives the whole cake an amazing orange flavor! Great for breakfast.
Provided by dicentra
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Grease a tube pan.
- Squeeze orange and reserve juice.
- Put entire orange into blender along with milk and eggs.
- Blend on high until finely chopped.
- Combine flour and baking soda in a small mixing bowl.
- In a separate bowl, cream together butter and honey.
- Add orange mixture to honey mixture.
- Add flour raisins and nuts. Mix and pour into pan.
- Bake 40-45 minutes, until top springs back.
- Sprinkle reserved juice over hot cake and leave in pan until almost cool.
- Remove from pan and allow to finish cooling. (Yeah, right, like that happens in our house!).
Nutrition Facts : Calories 3582.3, Fat 150.2, SaturatedFat 69.8, Cholesterol 692.6, Sodium 2174.6, Carbohydrate 531.4, Fiber 21.3, Sugar 291.8, Protein 61.6
ORANGE COFFEE CAKE
My husband and I enjoy country living on our 120-acre farm where we grow corn and soybeans. I often prepare this refreshingly different coffee cake for breakfast or a midday snack.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts :
CAPPUCCINO ANGEL FOOD CAKE
I've had this recipe for years - I don't remember where I got it - but I finally made it tonight for my husband's birthday. It is yummy! I'm putting it here so I am sure not to lose it
Provided by Sky Hostess
Categories Dessert
Time 47m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 4
Steps:
- Beat cake mix and water in large mixing bowl at low speed for 30 seconds and then on medium speed for one minute.
- Gently fold in the coffee granuals and semi-sweet chocolate chips.
- Spoon into ungreased tube pan - spreading evenly.
- Bake at 350 degrees F for 37 minutes or until it springs back when touched.
- Cool upside down. Loosen edges with a knife. Invert onto plate.
Nutrition Facts : Calories 192.5, Fat 1.5, SaturatedFat 0.8, Sodium 335.8, Carbohydrate 41.8, Fiber 0.4, Sugar 22.4, Protein 4.3
ORANGE CAPPUCCINO CREAMS
As holiday gifts, these mocha-orange morsels are sure to be a sweet success. The delighted response they get is well worth the kitchen time it takes to make them. -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan over low heat, melt white chocolate with 1/4 cup cream, orange juice, extract and zest. Stir until chocolate is melted. Remove from the heat; stir in walnuts. Cool for 10-12 minutes. , Using a small spoon, fill paper or foil candy cups about two-thirds full with cooled chocolate mixture. Chill for 30 minutes. , Meanwhile, in a small saucepan, combine coffee granules and remaining cream. Cook and stir over low heat until coffee is dissolved. Add semisweet chocolate; cook and stir until chocolate is melted. Spoon about 1/2 teaspoon over each cup. Store in an airtight container at room temperature.
Nutrition Facts : Calories 17 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
WALNUT ORANGE COFFEE CAKE
My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 12-15 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.
Nutrition Facts : Calories 614 calories, Fat 32g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 413mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 8g protein.
FROSTY ORANGE CAPPUCCINO DESSERT
Here's a cool and frosty make-ahead way to get your java fix. It's ready in the freezer for just when you need it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small bowl, mix crushed cookies and butter. In bottom of ungreased 13x9-inch pan, press mixture firmly and evenly. Bake about 10 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In small bowl, stir espresso granules into hot water until dissolved; set aside.
- In large bowl, beat cream cheese on medium speed until smooth. Beat in milk until blended. Spoon 1 cup cream cheese mixture into small bowl; stir in orange juice concentrate and 1 cup of the whipped cream.
- Stir coffee mixture and chocolate syrup into remaining cream cheese mixture until smooth. Fold in remaining whipped cream. Pour chocolate mixture over crust. Drop orange mixture by spoonfuls over chocolate mixture; swirl mixtures with knife.
- Freeze at least 3 hours until firm. For servings, cut into 5 rows by 3 rows.
Nutrition Facts : Calories 580, Carbohydrate 55 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 47 g, TransFat 1 1/2 g
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