Best 6 Marmalade Cream Cheese Coffee Cake Recipes

ORANGE MARMALADE COFFEE CAKE

Steps:

• Heat oven to 375°F. 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.

COFFEE CAKE WITH ORANGE MARMALADE AND ORANGE GLAZE

Steps:

• Combine the flour, brown sugar, nutmeg and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the marmalade on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar, orange juice and orange zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

MARMALADE CREAM CHEESE COFFEE CAKE

Steps:

• 1. Preheat oven to 350. Spray a bundt pan with Pam.
• 2. Combine all ingredients for filling and beat until smooth.
• 3. Melt butter in a microwave safe dish and add marmalade to this. Microwave for about 30 seconds to melt marmalade. Cool 2-3 minutes, stir frequently.
• 4. Put 1 cup of sugar in a shallow bowl.
• 5. Set up your workstation. A cutting board to prepare the biscuit. The bowl with the cream cheese, the bowl with the sugar, the bowl with the melted marmalade and butter.
• 6. Take a biscuit, flatten it and put a small dollop of the cream cheese mix in the middle. Then fold in half pinching ends together. This is like making a stuffed dumpling or a pierogi or a ravioli. If you are having trouble with the cream cheese coming out, use less in the next biscuit.
• 7. Lightly dip folded biscuit into marmalade and butter mixture. Then roll gently in the sugar mixture to lightly coat.
• 8. Put into pan with the seamed edge up. They should be laid next to each other like spoke on a bicycle wheel.
• 9. Repeat until all stuffed and rolled biscuits are in pan evenly layered. Bake at 350 degrees for 30 minutes, the top will be browned.
• 10. While it's baking combine 1 cup of sugar, the remaining butter and marmalade mixture and 3 tablespoons of orange juice in a pan and bring to a simmer, stirring constantly.
• 11. When cake is done remove from oven and immediately invert onto a plate.
• 12. Spoon the glaze over all. This tastes good both warm and cold. Enjoy.

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

ORANGE ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray.
• In a medium bowl, combine Bisquick mix and sugar. Add milk and egg, stirring until smooth. Stir in sour cream. Spoon mixture into prepared pan.
• In a small bowl, combine cream cheese and orange marmalade. Spoon mixture by tablespoons evenly over batter; sprinkle evenly with almonds. Bake for 32 to 37 minutes, or until golden brown. Let cool for 10 minutes before cutting into wedges to serve.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
• Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
• Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
• Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
• Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
• Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
• Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.