We're continuing through Candace Floyd's Everyday Little Cakes and this month I chose Orange Marmalade Loaf with Coconut Topping!
I love orange marmalade and the combination of it along with fresh coconut is irresistible.
I bought fresh, unsweetened coconut from our local specialty market and it makes a such a difference in the cake.
This recipe makes one smallish (8 ½ x 4 ½") loaf. Bret's not a coconut person, so more for me! I'll freeze half of it, though, and let you know if it thaws O.K.
One of the parts of this recipe that really intrigues me is the coconut/butter/sugar/flour topping.
The description says that the topping will sink into the cake as it bakes. More than sinking in, it created a crunchy, buttery topping. It really makes the cake!
This little Orange Marmalade Loaf with Coconut Topping took quite a bit longer to bake than the original recipe states. I increased the time on the recipe below, but start checking at about 38 minutes with a toothpick to see if it's done.
Ovens are sometimes calibrated differently than others. When we installed our oven six or seven years ago, I used an oven thermometer to test the temperature. It's really spot on, but I watch times on recipes closely just in case.
This loaf took almost 45 minutes and is perfectly baked.
The texture is almost pound cake-like, but it's super moist. The orange juice and zest add another level of flavor.
I think the crunchy topping is my favorite part, though. The edges get a little caramelized and the coconut and sugar/butter give the loaf a nice crunch.
I really like this Orange Marmalade Loaf and even though citrus is kind of a Winter fruit, I will be making this in the Spring and Summer also. It's refreshing and lovely.
Take a look at the other Cake Slice Bakers' selections (links below the recipe). It's always fun to read other bakers' reviews and small changes to the recipes.
- For the Topping:
- 2 tablespoon granulated sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon cold butter, cut into small pieces
- 3 tablespoon unsweetened coconut flakes
- For the Cake:
- 1 C (120 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ C (113 g) butter, softened
- ⅔ C (131g) granulated sugar
- 3 eggs, room temperature
- ¼ C fresh orange juice
- ¼ C orange marmalade
- ½ teaspoon finely grated orange peel
- Get ingredients ready: Grate ½ teaspoon orange peel, then half the orange and squeeze the orange's fresh juice into a ¼ C measuring cup. Put 3 eggs on the counter to come to room temperature.
- Preheat the oven to 350° F. Grease an 8 ½ x 4 ½" loaf pan. Line the pan with aluminum foil with the ends hanging over the edges (to lift out later). Spray the aluminum foil and lightly flour the foil, lightly tapping the pan upside down to remove excess flour.
- For the Topping: In a small mixing bowl, combine the sugar and flour. Add the butter and using a pastry cutter or your hands, cut the butter into the flour mixture until crumbly. Stir in the coconut flakes and combine completely with the crumbles.
- For the Cake: Whisk together the flour, baking powder, and salt in a small bowl.
- Place the softened butter in a stand mixing bowl and beat on medium-high speed until creamy. Add the sugar and beat until fluffy, 3 to 4 minutes. Add the eggs, one at a time and combine well between additions. Scrape sides of bowl as needed.
- Reduce mixer speed to low and add ⅓rd of the flour mixture, then ½ of the orange juice. Add another ⅓rd of the flour and the rest of the orange juice, then add the remainder of the flour. Beat until just blended.
- Add the marmalade and orange peel and beat for about 10 seconds until blended. Pour the batter into the prepared loaf pan and sprinkle the coconut topping evenly over the top of the batter.
- Bake for 35 to 45 minutes until a toothpick comes out of the center barely moist. Remove pan to a rack and let cool for about 10 minutes. Lift the cake out of the pan by the aluminum foil flaps. Gently pull the aluminum foil away from the cake and place it on a rack to cool completely.
Have your grated orange rind, freshly squeezed orange juice, and room temperature eggs ready and waiting before beginning the cake.
Make sure you beat the butter and sugar long enough to be fluffy. If not, the cake will be dense.
On all steps with the batter, mix until just combined to keep the tender texture of the cake intact.
I had such great, fresh coconut (from the bulk ingredient bins at Central Market), that I sprinkled a little more on top of the cake after it was cooled off.
Nutrition Information:Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 65mgSodium: 223mgCarbohydrates: 22gFiber: 1gSugar: 9gProtein: 4g
Nutrition Values are Approximate
Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Little Everyday Cakes by Candace Floyd. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
It is a new year and a new book - Little Everyday Cakes - and our choices for February 2021 were ~
Fig & Orange Cake