Orangestreuselcoffeecake Recipes

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.

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.

Steps:

• Stud the strip of orange peel with whole cloves, 2 inches apart. In a copper saucepan, place the orange peel, cinnamon sticks, and both liqueurs. Warm them, then stick the end of the orange peel with a fork and hold it up over the pan. Light the liqueur on fire, then using a small ladle, pour the liqueur over the orange peel starting at the top. Let the liqueur drizzle down, spiraling down into the pan. Continue ladling for a few minutes. Douse the flame with a little coffee. Place the orange peel and cinnamon sticks on a side plate. Divide the liquid into 2 glasses, then top them off with more coffee. Garnish with whipped cream and the reserved cinnamon sticks.

Steps:

• Preheat oven to 350°.
• Grease and flour 10-inch Bundt pan.
• Combine cake mix, pudding mix, eggs, oil, and one-cup juice.
• Beat at medium speed with electric mixer for 2 minutes.
• Add Mandarin oranges in the last 30 seconds.
• Pour in pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean.
• Cool in pan 10 minutes.
• Invert onto plate.
• Dust with powdered sugar when completely cooled.

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.

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.

Steps:

• Preheat oven to 350*. Grease and flour 10" bundt pan. set aside.
• for STREUSEL:.
• combine 2 tbls cake mix, 2 tbls brown sugar, 1 tsp orange peel and cinnamon in medium bowl. Stir in 1/3 cup pecans. set aside.
• for CAKE:.
• combine remaining cake mix, eggs, pudding mix, 1 cup orange juice and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
• Sprinkle with streusel. Swirl with knife.
• Bake at 350* for 50-60 minutes or until toothpick inserted near the center comes out clean.
• Cool in pan 25 minutes. Invert onto serving place.
• for GLAZE:.
• combine 1 tbls brown sugar, 1 tbls orange juice and vanilla extract in small bowl. Add powdered sugar gradually, stirring until smooth. Stir in 1 tsp orange peel. Drizzle half the glaze over warm cake. Sprinkle 1/3 cup pecans over glaze. Drizzle remaining glaze over pecans. Serve warm.

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!).

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan.
• Make the struesel topping by combining the brown sugar, flour, nuts and butter together with a fork until crumbly. Set aside.
• Stir together the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Add the melted butter, orange juice, boiling water and egg. Stir with a wooden spoon until combined.
• Fold in the cranberries.
• Pour into the prepared pan.
• Sprinkle struesel over the cake batter.
• Bake for about 45 minutes or until a cake tester inserted into the cake comes out clean.
• The cake may be frozen and reheated at 350 degrees F for 10 minutes.