Sweet Orange Almond Coffee Cake with Crumb Topping
This indulgent coffee cake transforms refrigerated orange rolls into an elegant dessert with layers of sweet orange marmalade and buttery almond crumb topping. The combination of citrus and toasted almonds creates a bakery-style treat that's perfect for brunch gatherings or afternoon coffee. What makes this version special is the clever use of pre-made orange rolls as the base, cutting prep time while delivering homemade flavor and texture.
Ingredients
- 1 can refrigerated Pillsbury Orange Rolls with Orange Icing, 13.9 oz, 8 count
- 8 teaspoons low sugar sweet orange marmalade
- ⅓ cup Pillsbury BEST All Purpose Flour
- 2 tablespoons sugar
- ¼ cup almond paste, crumbledmarzipan1:1vegetariantree_nuts-free
slightly sweeter
- 3 tablespoons cold butter, cubed
- 2 tablespoons sliced almonds, toasted
Instructions
- 1
Heat oven and spray tart pan or cake pan with cooking spray, placing a sided pan on middle oven rack if using tart pan
- 2
Separate dough into rolls and reserve icing, then press rolls in bottom of prepared pan
- 3
Drop marmalade by teaspoonfuls evenly over the dough
- 4
Mix flour and sugar in medium bowl, then cut in almond paste and butter until mixture resembles fine crumbs
- 5
Sprinkle crumb mixture evenly over dough
- 6
Place tart pan on the sided pan in oven and bake until golden brown
- 7
Microwave reserved icing until warm, then immediately drizzle over coffee cake and sprinkle with toasted almonds
- 8
Cool before serving
Tips
Use a pastry blender or two knives to cut the almond paste and butter into the flour mixture for the best crumb texture.
Place the tart pan on a sided baking sheet to catch any drips and make it easier to remove from the oven.
Warm the icing slightly in the microwave so it drizzles smoothly over the finished cake.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be assembled the night before and baked in the morning, though the crumb topping may lose some crispness.
Serve warm or at room temperature with coffee or tea.
Common Mistakes
Don't overbake or the bottom will become tough and the topping will burn.
Cut the almond paste and butter into small pieces to ensure even distribution in the crumb mixture.
Substitutions
Nut-Free Alternatives
slightly sweeter
General Alternatives
FAQ
Can I make this without the almond paste?
Yes, increase the butter to 1/4 cup and add 1/4 teaspoon almond extract to the flour mixture for similar flavor.
What if I don't have a tart pan?
A 9-inch round cake pan works perfectly, just adjust the baking time and check for doneness a few minutes earlier.
How long will this coffee cake keep?
Store covered at room temperature for 3 days or refrigerate for up to a week. The texture is best within the first 2 days.