The citrus flair from orange marmalade and mandarin oranges deliciously combines with the flavors of vanilla, cinnamon, nutmeg and cardamom in this coffee cake. If you don't have a bundt pan on hand, use a 9x13-inch baking pan. Dust the finished cake with powdered sugar, if you like.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F. Lightly oil and flour a 10-cup bundt pan. Set aside.
In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt, cardamom and nutmeg.
Stir in cherries and pecans. Set aside.
In a second large bowl, beat together sugar and butter until well combined and fluffy, about 4 minutes.
Add milk, juice, vanilla and eggs and beat again until combined, about 1 minute.
Fold reserved flour mixture into butter mixture a little at a time, stirring just until blended.
Transfer half of the batter to the prepared pan and gently smooth out with a spatula.
Spoon marmalade evenly over batter, then top with oranges.
Pour remaining batter evenly over oranges then smooth top with a spatula.
Bake until dark golden brown and a toothpick inserted in the middle comes out clean, 45 minutes to 1 hour.
Set aside to let cake cool in pan until warm, then invert onto a large plate, cut into slices and serve.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.