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Sweet Orange and Toasted Almond Coffee Cake

(3)
  4 reviews
  • 20 min prep time
  • 1 hr 15 min total time
  • 7 ingredients
  • 8 servings
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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
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