Ingredients

• FOR THE CAKE:
• 3/4 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 tsp. vanilla
• 2 3/4 cup all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 1/4 cups buttermilk
• 1 cup orange marmalade
• 1 Tbsp. fresh orange zest
• 1 Tbsp. freshly squeezed orange juice
• FOR THE STREUSEL TOPPING:
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup all purpose flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. orange marmalade
• FOR THE GLAZE:
• 1 1/2 cups confectioner's sugar
• 1 1/2 tsp. vanilla extract
• 3 - 4 Tbsp. milk

Instructions

1. Preheat your oven to 350 degrees.
2. Grease and line (2) 9 inch cake pans with parchment paper.
3. Set aside.
4. In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Add the vanilla and stir.
7. Sift the dry ingredients into a medium sized mixing bowl and add them to the mixture alternating with the buttermilk until combined into a nice batter.
8. Add the marmalade, the orange zest, and the Tbsp. of orange juice and mix to combine.
9. Evenly pour the batter into the prepared pans.
10. In your mixer, combine the streusel ingredients and mix until you have pea sized crumbles.
11. Sprinkle evenly onto the 2 cakes.
12. Bake for 30 - 35 minutes or until a toothpick inserted into the cake comes out clean.
13. Remove the cakes from the oven and let cool for 15 minutes.
14. I like to run a knife around the edges to loosen the cakes from the pan.
15. Carefully remove the cakes from the pans and place them on a cooling rack to finish cooling for about an hour.
16. In a small mixing bowl, whisk the glaze ingredients until you get a nice thick glaze.
17. Drizzle the glaze across both cakes and let it set for about a half an hour before slicing.
18. *If freezing, cool completely, glaze and let set for at least a few hours and then store in an air tight, freezer friendly storage container or bag.
19. Makes (2) 9 inch coffee cakes.
20. 1 cake serves 8.
21. Enjoy!

https://www.cozycountryliving.com/orange-marmalade-coffee-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 2 cups flour
• 5 1/2 Tbsp. butter, cold
• 1/3 cup orange juice
• 1/4 cup heavy cream
• 1 egg
• 1 Tbsp. orange zest
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 oz. bag dried cranberries
• 7 tsp. sugar
• For The Glaze
• 1/2 cup confectioners sugar
• 1/2 tsp. pure vanilla extract
• 1 Tbsp. orange juice

Instructions

1. Pre heat oven to 400 degrees.
2. In a large bowl or mixer, stir together flour, sugar, baking powder, baking soda, salt and orange zest.
3. Cut cold butter into squares and mix or use a pastry blender until the mix looks like coarse crumbs.
4. In a smaller bowl, combine the cranberries,orange juice, egg and heavy cream.
5. Add that mixture to the flour mixture and mix until blended together.
6. Do not over mix.
7. On a well floured surface, gently knead the dough 8 times.
8. Roll the dough into a 1 inch thickness and about a 8 inch circle.
9. Cut into 8 pieces.
10. Separate the wedges and place on a parchment lined or silicone lined cookie sheet.
11. Brush with milk and sprinkle with sugar.
12. Bake for 12 minutes or until lightly browned.
13. Remove from cookie sheet to a cooling rack and cool completely.
14. Whisk glaze together in a small bowl and pour into a small plastic bag.
15. Snip the end of the bag and drizzle the glaze over the scones.

https://www.cozycountryliving.com/orange-cranberry-scones/

Copyright ©2017 Cozy Country Living ®All Rights Reserved