The Gourmet Touch: Wake up to coffeecake
by Prudence Hilburn
Special to The Star
Oct 10, 2012 | 1943 views |  0 comments | 6 6 recommendations | email to a friend | print
What could be better than waking up in the morning to the aroma of a homemade coffeecake baking in the oven?

One of my favorite coffeecakes is made with biscuit mix. The following Orange Coffeecake is full of flavor, easy to make and takes only 20 minutes to bake. What else would you want?

Another favorite is a coffeecake that I have made for years and of course, I have made a few changes from one baking to another. The following recipe for Almond Skillet Coffeecake is the original recipe.

In looking over the ingredient list, you might be wondering if I left out the leavening by mistake. Actually, there was no leavening listed in the recipe shared with me many years ago. However, if you do not have any all-purpose flour, I feel sure you could use self-rising flour. The texture would be a little lighter and the coffeecake would be thicker, but the flavor would be the same.

One change that I made to the Almond Skillet Coffeecake was to add a little cocoa. I think that a few dried cherries would also be great in this morning specialty. If you prefer another flavor partner for the chocolate, instead of cherries try adding a little freshly grated orange zest. This would certainly spark up the flavor of the chocolate batter.

Orange Coffeecake

½ cup firmly packed brown sugar, divided
¼ cup chopped pecans
¼ cup shredded coconut (not fresh or frozen)
2 cups biscuit mix (such as Bisquick)
¾ teaspoon cinnamon
1 egg
⅔ cup orange juice
⅔ cup orange marmalade

Preheat oven to 400 degrees. Lightly grease or spray a 9-inch square pan. Make a streusel by combining ¼ cup of the brown sugar with the pecans and coconut. Mix and set aside. In a mixing bowl, combine the biscuit mix, remaining brown sugar, cinnamon, egg and orange juice. Beat until well mixed. Pour into pan and then sprinkle the streusel mixture over top of batter. Drop marmalade from a small spoon onto top of streusel. It doesn’t have to cover the entire surface. Bake for about 20 minutes or until golden brown. Drizzle glaze over top when the coffeecake comes from the oven.

Orange Glaze

1 cup confectioners’ sugar
2 tablespoons orange juice
¼ teaspoon coconut flavoring

Combine all ingredients and whisk until smooth. For a thicker glaze, simply add a little more confectioners’ sugar.

Almond Skillet Coffeecake

¾ cup butter
1 ½ cups sugar
2 eggs
1 ½ cup sifted all-purpose flour
1 teaspoon almond flavoring
Slivered almonds
Sugar for sprinkling

Line a large iron skillet (about 10 inches) with aluminum foil, allowing extra foil to hang over edges. This will be used later for removing coffeecake from skillet. Melt the butter and add sugar. Beat well. Add eggs, one at a time, beating well after each addition. Add flour and almond flavoring. Mix well. Pour batter into foil-lined skillet. Cover top with almonds and sprinkle with sugar. Bake at 350 degrees for 30 to 40 minutes or until toothpick comes out clean when inserted into center of coffeecake. Remove from skillet, using extra foil to lift it out. Cool completely. When cool, wrap tightly in foil to store. Don’t try to remove foil while coffeecake is still warm as it will stick.
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The Gourmet Touch: Wake up to coffeecake by Prudence Hilburn
Special to The Star

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