A rich and gooey orange butter sauce bakes under and then drips down this easy-to-assemble coffee cake. Mmm.
cup orange marmalade
cup sliced almonds
tablespoons butter or margarine, melted
tablespoons light corn syrup
cups Gold Medal™ all-purpose flour
tablespoon grated orange peel
teaspoons baking powder
About 1 cup half-and-half
Heat oven to 375ºF. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.
Apricot preserves makes a tasty substitution for the orange marmalade.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 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 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.