We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Sweet Orange and Toasted Almond Coffee Cake

(3)
  4 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Double up on orange and almond to create a tasty coffee cake.

Bake-Off® Contest 46, 2013
Bee Engelhart
Bloomfield Hills, Michigan

Ingredients

1
can Pillsbury™ refrigerated orange flavor sweet rolls with icing
8
teaspoons low sugar sweet orange marmalade
1/3
cup Pillsbury BEST® All Purpose Flour
2
tablespoons sugar
1/4
cup almond paste, crumbled
3
tablespoons cold butter, cubed
2
tablespoons sliced almonds, toasted

Steps

  • 1 Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
  • 2 Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough.
  • 3 In medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
  • 4 Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown.
  • 5 In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.
  • 1 Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
  • 2 Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough.
  • 3 In medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
  • 4 Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown.
  • 5 In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.

Expert Tips

To toast almonds, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.

For ease in cutting, use a serrated knife.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4 1/2g
22%
Trans Fat
1 1/2g
Cholesterol
10mg
4%
Sodium
390mg
16%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
7g
7%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2013
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved