Made this several nights ago - Delicious! I used fruit-sweetened marmalade, so I added an extra Tbsp sugar to the batter. I also added 1/2 tsp vanilla extract.
Next time I'm going to halve the topping amounts, since I like a very thin topping on cakes, plus this is a low cake.
ORANGE MARMALADE COFFEECAKE
INGREDIENTS:
1/4 cup butter
1/2 cup granulated sugar (I used 1/2 cup plus 1 Tbsp)
1 large egg
1 Tblsp. orange zest
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt (I used 1/4 tsp)
1/2 cup milk
Topping:
3 Tblsp. melted butter
1 cup shredded coconut
3/4 cup orange marmalade (I used fruit-sweetened marmalade)
1 Tblsp. granulated sugar (I omitted it)
DIRECTIONS:
Preheat the oven to 350° F. Grease a ten-inch springform pan.
Cream the butter and sugar together. Add the egg and the orange zest.
Whisk the flour, baking powder and salt together in another bowl.
Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined.
Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
For the topping, mix the coconut and marmalade together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the Tblsp. of sugar over the topping.
Bake 25 to 30 minutes or until done. (I baked 30 minutes). Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.
From The Prepared Pantry
Posted by Pat T - Mimi's Recipe Exchange
http://www.cyber-kitchen.com/cgibin/ubbs/Ultimate.cgi?action=threadlist&forum=Recipe+Requests&number=1&topic=031847-000000-0413109-000020.msg&Browser=other&DaysPrune=5
Next time I'm going to halve the topping amounts, since I like a very thin topping on cakes, plus this is a low cake.
ORANGE MARMALADE COFFEECAKE
INGREDIENTS:
1/4 cup butter
1/2 cup granulated sugar (I used 1/2 cup plus 1 Tbsp)
1 large egg
1 Tblsp. orange zest
1 3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt (I used 1/4 tsp)
1/2 cup milk
Topping:
3 Tblsp. melted butter
1 cup shredded coconut
3/4 cup orange marmalade (I used fruit-sweetened marmalade)
1 Tblsp. granulated sugar (I omitted it)
DIRECTIONS:
Preheat the oven to 350° F. Grease a ten-inch springform pan.
Cream the butter and sugar together. Add the egg and the orange zest.
Whisk the flour, baking powder and salt together in another bowl.
Add about one-third of the flour mixture to the creamed mixture, then about one-half of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combined.
Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter.
For the topping, mix the coconut and marmalade together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the Tblsp. of sugar over the topping.
Bake 25 to 30 minutes or until done. (I baked 30 minutes). Let it cool for five minutes. With a thin-bladed silicone spatula, loosen the ring from the cake and lift off.
From The Prepared Pantry
Posted by Pat T - Mimi's Recipe Exchange
http://www.cyber-kitchen.com/cgibin/ubbs/Ultimate.cgi?action=threadlist&forum=Recipe+Requests&number=1&topic=031847-000000-0413109-000020.msg&Browser=other&DaysPrune=5