I was inspired by Bake and Break blogger Jennifer McHenry's post about a jam swirled coffee cake. I had a jar of orange marmalade staring at me from the top every time I opened my fridge. There was an orange in the crisper that was a little ripe for eating. I decided to use the marmalade and the orange to create an Orange Marmalade Coffee Cake. With some tweaking, I transformed Jennifer's jam coffee cake into my orange coffee cake.
This cake was delicious enjoyed with a cup of black coffee on the front porch this morning. Don't hate me, but it has been 70+ degrees here during the day. Tucker and I made the most of it by spending time together, in the sunshine, eating orange coffee cake and drinking coffee. Well, Tucker didn't have coffee but, he enjoyed some bubbles of coffee cake. He gave it two paws up.
Orange Marmalade Coffee Cake
Equipment
- 8"x8" baking pan
- Electric mixer
- Small offset spatula optional
Ingredients
For the cake:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup room temperature butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla
- ½ cup whole milk
- ½ cup orange marmalade thinned with a TBS orange juice or water
- 2 TBS orange juice
- 1 teaspoon orange zest
For the topping:
- ¼ cup light brown sugar packed
- 2 tablespoons flour
- 1 tablespoon butter cold and cut into tiny pieces
- 1 teaspoon orange zest
- A pinch of salt
- ⅓ cup sliced almonds
Instructions
For the cake:
- Preheat oven to 350°. Grease an 8-inch square baking pan or spray with baking spray.Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Using an electric mixer on medium, beat butter, sugar, and brown sugar until light and fluffy. Mix in egg and vanilla.
- With mixer on low, add the flour mixture a third at a time, alternating with the milk. Mix until just combined.
- Transfer half of batter to prepared pan. Spread it out in an even layer. I found a small offset spatula useful to spread the batter into the corners.
- Spread marmalade over batter, leaving a ½-inch border around the edges.
- Top with remaining batter and gently spread over the marmalade.
For the topping:
- Use a fork to mix brown sugar, flour, butter, orange zest, and salt until crumbly. Stir in almonds.
- Sprinkle topping evenly over cake.
- Bake 35 to 40 minutes, or until the edges are browned and a wooden skewer to toothpick inserted into the center comes out clean.
- Cool completely in pan before serving.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
