Orange Marmalade Coffee Cake Recipes

Steps:

• Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
• In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
• Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.

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.

Steps:

• Preheat oven to 300* F. Grease an 8 or 9-inch cake pan, line bottom with parchment paper, grease paper, and dust with cocoa.
• Melt chocolate in a double boiler over barely simmering water. Allow to cool slightly.
• Cream butter and sugar together until well mixed and fluffy. Add egg yolks and marmalade. Stir in melted chocolate.
• Add flour, baking powder, and ground almonds. Stir to combine.
• Whip egg whites until stiff. Fold into cake batter.
• Pour into prepared pan and bake in a slow oven (about 300* F, 150* C, or gas mark 2) for 1 hour and 15 minutes.
• Cool for a few minutes in pan, then remove from pan and cool on wire rack.
• While cake cools, make icing. Cream all ingredients together. Warm slightly to facilitate spreading, if needed.
• When cake is completely cool, slice in half crosswise to make 2 layers. Fill and ice top with the icing.
• If desired, decorate with pistachios.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9 inch bundt pan.
• Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves,set aside.
• In a medium bowl, stir together the sugar, melted butter,eggs,milk and lemon juice.
• Add dry ingredients to the egg mixture,mix until well blended.
• Finally, stir in the walnuts and marmalade.
• Pour batter into the prepared Bundt cake pan.
• Bake for 45 to 60 minutes, until cake springs back when lightly touched.
• Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line with baking paper.
• In a large mixing bowl beat the margarine and sugar together until light and fluffy.
• In a separate bowl mix together the flour, baking powder and cocoa powder.
• Gradually add the eggs, one at a time, with a little of the flour mixture, folding the ingredients in.
• Add the remaining flour. Add the milk, marmalade and orange extract. Mix all of the ingredients together to form a soft dropping consistency. You will need to mix together well to break up the marmalade, but don't worry if there are some marmalade lumps still present as they will be pockets of added yum when the cake is finished.
• Split the mixture between the two tins and cook for approx 25 minutes, or until a knife inserted into the centre of the cake comes out clean.
• Leave the cakes to cool in the tin for about 10 minutes before turning out on a cooling rack.
• Put all of the margarine required for the cocoa buttercream into a clean bowl. Gradually sieve the icing sugar (around 40g at a time) and cocoa powder into the bowl using a fine meshed sieve, stirring together each time you add more until you have a smooth buttercream.
• Once the two halves of cake are cool enough, spread the 3 tablespoons of orange marmalade of one of the halves and the cocoa buttercream on the other half and sandwich the two together.
• Place the cake on a large plate and decorate by sprinkling lightly with icing sugar using a fine meshed sieve.

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