Marmalade Coffee Cake Recipe
This coffee cake is also great year round, and can be served with afternoon tea, or a morning coffee gathering.
3/4 cup butter
1 1/2 cups sugar
2 teaspoons vanilla
1 1/2 cups sour cream
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
2 cups orange marmalade
2 cups powdered sugar
- Preheat oven to 350°. Spray a standard 10" tube pan (Angel Food Cake pan) with a removable bottom with non-stick spray.
- Place the butter, sugar, eggs, vanilla, and sour cream in a large mixing bowl; mix on medium speed until well-blended.
- Measure the flour, baking powder, baking soda, salt, and cardamom into a fine strainer set over the butter mixture and shake through.
- Blend on low speed just until mixed.
- Spread 1/3 of the batter over the bottom of the pan; spread 1 cup of the marmalade over the batter.
- Add another layer of batter over the marmalade, then top with the remaining marmalade.
- Spread the remaining batter over the marmalade.
- Bake 1 hour to 1 hour 15 minutes, or until golden brown and set.
- Remove from the oven, let sit in the pan 5 minutes, then invert onto a cooling rack.
- Use a zester to remove the rind from the orange in strips. Squeeze the juice into a bowl and mix with the powdered sugar until smooth and a glaze consistency.
- Drizzle over the coffeecake and sprinkle the orange peel strips over the top.
- Serve warm or at room temperature.
Amount Per Serving
Calories 424 Calories from Fat 116
Percent Total Calories From: Fat 27% Protein 4% Carb. 69%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 64 mg
Sodium 265 mg
Total Carbohydrate 73 g
Dietary Fiber 0 g
Sugars 17 g
Protein 4 g
Vitamin A 9% Vitamin C 10% Calcium 0% Iron 4%
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