So, I was wandering around the office yesterday, looking for inspiration for a new post, when I stumbled across a citrus cream cheese coffee cake recipe on the back of a Jack Frost Sugar package. “Huzzah!” I thought to myself. I grabbed the package, took it to my desk and immediately began jotting down the recipe. Much to my surprise there is no actual coffee in coffee cake (apparently everyone else in the office knew this), which came as a huge let down because I have a whole pound of espresso waiting at home to be used in a recipe. But, oh well, coffee cake goes with coffee and we have plenty that around here, so I decided to carry on with the project.

After work I hustled over to the grocery store to pick up the ingredients, which was challenge in its self because I rarely frequent the grocery store and I had no idea where anything was!

This is what you are going to need:

2 ½ Cups All-Purpose Flour
½ Cup light brown sugar packed
½ cup granulated sugar
¾ cup butter or margarine
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup lemon or orange yogurt
1 teaspoon lemon or orange rind
1 teaspoon vanilla
½ cup granulated sugar
2 large eggs
2 3-oz pkg cream cheese softened
½ cup orange marmalade
½ cup chopped walnuts

After I took this glam shot of all of the ingredients I took the time to measure out all of the large ingredients and set them aside in small bowls. Yes, that makes for more clean up, but it is a lot easier to have everything ready and at your fingertips when you are ready to start baking! Trust me I have learned the hard way!

Alright, Let’s get to it shall we? Preheat your oven to about 350 (my oven is um… ghetto, so I preheated to 400). Start off by combining the flour, brown sugar and one of your 1/2 cups of sugar (did you notice that 1/2 cup of sugar was listed twice?) in a large bowl. Using a pastry blender or fork (I used a fork because I had no idea what a pastry blender was), cut in butter till mixture resembles coarse crumbs. Reserve 1 cup of crumb mixture in a bowl off to the side.

This is a fantastic photo (ugh!) that my brother took of me while I wasn’t looking. But, it’s ok because I am mixing the sugars, flour and butter in this shot and it also highlights my organization of the ingredients off to the side! Thanks Andrew.

To remaining mixture, add baking powder, baking soda, salt, yogurt, lemon rind, vanilla and egg; blend well. See, this is where the organization of the ingredients comes into play!

Alright this is when things starting to go awry. The recipe calls for you to Spread batter over bottom and 2 inches up sides of a greased and floured 9 or 10 inch pan. (batter should be about ¼ inch thick on sides.) That’s what I am doing in this picture above, but it looked like the pan was too big so I decided to switch pans…

I decide to go with the smaller pan because it was all cute and it fix nicely… at the time (oh boo). How could I have known that the cake would come to life in the oven and try to escape!?

Next, in small bowl, combine cream cheese, sugar and egg than blend well!

Pour your cream cheese mixture onto batter-lined pan. I tried to make it as even as possible!

Carefully spoon marmalade over cream cheese mixture. I added a little more marmalade than the recipe required and it still looked patchy, but I didn’t want to over do it.

In small bowl, combine reserved mixture (the flour, sugar, brown sugar and butter mixture) and chopped walnuts. Sprinkle over preserves. Bake in a 350 degrees oven for 50 to 60 minutes or till golden brown.

And there you have it! It turned out pretty good, minus it spilling over a little bit in the oven. I would recommend this recipe to anyone… it’s fairly easy to make and it’s tasty too! I hope you try it and if you do let me know how it went!

Tags: Coffee Bean Direct, Coffee Cake Recipe

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