Orange Cappuccino Cake Recipes

ORANGE CAPPUCCINO CAKE

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch pan. In small saucepan, heat 2 ounces chocolate and the water over low heat, stirring frequently, until chocolate is melted. Stir in 1/4 cup coffee mix (dry) and orange peel; cool slightly. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, beating until smooth after each addition.
• In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Fold into batter. Pour into pan.
• Bake 42 to 45 minutes or until top springs back when touched lightly. Cool completely, about 1 hour.
• In medium saucepan, heat 2 ounces chocolate and 1/2 cup butter over low heat, stirring frequently, until melted and smooth. Stir in 2 tablespoons coffee mix (dry). In large bowl, beat powdered sugar, milk, orange juice and melted chocolate mixture on medium speed until light and fluffy. Spread frosting evenly over cake.

HOT ORANGE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan.
• In a small bowl, mix the brown sugar, cinnamon, 1 tablespoon flour, and 1 tablespoon melted butter.
• In a large bowl, mix the 2 cups flour, white sugar, baking powder, baking soda, and salt. In a separate bowl, mix the 1/2 cup melted butter, orange juice, orange zest, and eggs. Stir the melted butter mixture into the flour mixture until well blended. Transfer to the prepared cake pan. Sprinkle with the brown sugar mixture.
• Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

MEXICAN CHOCOLATE ORANGE CAPPUCCINO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 9 or 8" round cakes tins.
• Mix together cake mix, dry pudding mixes, 1 Tbsp orange zest, cinnamon, sour cream, coffee, liquor, oil, and eggs using an electric mixer on low, mixing in each ingredient one at a time carefully.
• Once the ingredients are incorporated into a batter, set the mixer onto medium speed and beat 2 minutes.
• Pour batter evenly into the pans and bake 20-25, or until a toothpick tests clean.
• Cool in pans on wire racks for 15 minutes.
• Remove cake from pans and let cool completely, at least 30 minutes.
• Meanwhile, mix purchased frosting with 1 Tbsp orange liquor and 1 tsp orange zest.
• Once cake layers are cooled, set one layer onto a serving platter, spread with half of the marmalade.
• Place second cake layer top side down onto the marmalade.
• Spread with remaining marmalade.
• Top with remaining cake layer, top side up.
• Frost sides and top with frosting.
• Chill at least 1 hour and store leftovers in the fridge.
• Note: If you live at high altitude, add 1/4 cup flour to the dry cake mix.

ORANGE COFFEE CAKE

Steps:

• em
• /em
• em
• /em
• Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through.

ORANGE COFFEE CAKE

Steps:

• Preheat oven to 350. Grease a tube pan.
• Squeeze orange and reserve juice.
• Put entire orange into blender along with milk and eggs.
• Blend on high until finely chopped.
• Combine flour and baking soda in a small mixing bowl.
• In a separate bowl, cream together butter and honey.
• Add orange mixture to honey mixture.
• Add flour raisins and nuts. Mix and pour into pan.
• Bake 40-45 minutes, until top springs back.
• Sprinkle reserved juice over hot cake and leave in pan until almost cool.
• Remove from pan and allow to finish cooling. (Yeah, right, like that happens in our house!).

ORANGE CAPPUCCINO INSTANT COFFEE MIX

Steps:

• Mix (This is more efficient if done in a food processor but it is not necessary).
• Use 3 teaspoons per mug of boiling water.

ORANGE COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 9-in. square baking dish. For topping, combine sugar and cinnamon; sprinkle over batter. Drizzle with butter. Bake at 375° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

ALMOND ORANGE STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch tube pan.
• In a medium bowl, mix brown sugar, almonds, and flour. Stir in butter and 1 teaspoon orange zest, and set aside.
• In a separate medium bowl, thoroughly beat together butter and sugar with an electric mixer. Mix in eggs one at a time. Beat in remaining teaspoon orange zest and vanilla extract.
• In a large bowl, mix flour, baking powder, and baking soda. With an electric mixer set to Low, alternately mix in egg mixture and 2/3 cups orange juice to make a batter. Spoon 1/2 the batter into the prepared 9 inch tube pan. Top with 1/2 the brown sugar mixture. Cover with remaining batter, and top with remaining brown sugar mixture.
• Bake 25 to 35 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
• Mix 5 teaspoons orange juice and confectioner's sugar in a small bowl, and use to glaze the cooled cake.

NUTTY ORANGE COFFEE CAKE

Steps:

• Combine first 3 ingredients in a small bowl; set aside.
• Place about 1 tsp cream cheese in center of each biscuit.
• Fold biscuit in half over cream cheese and seal edges by pressing together.
• Dip biscuits in melted butter.
• Then dredge in sugar mixture.
• Place bisquits, curved side down, in a single layer in a bundt pan sprayed with Pam.
• Space biscuits evenly and do not stack.
• Place any remaining biscuits around center of tube filling any spaces.
• Drizzle any remaining sugar and butter over biscuits.
• Bake at 350°F for 35-40 minutes.
• Immediately invert onto serving plate.
• Combine powder sugar and orange juice, stirring well; drizzle over warm cake.