MARMALADE COFFEE CAKE

This coffee cake resembles a mashup between moist cake and citrus-flavored macaroons. If you’re a fan of sweet, chewy coconut macaroons, this is the coffee cake for you. Leifheit-little makes the coffee cake with shortening because that’s what her grandmother did.

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1 tablespoon orange zest

1/4 cup shortening

1 egg

1/2 cup buttermilk

3 tablespoons unsalted butter, melted,

divided

1 cup sweetened coconut flakes

3/4 cup orange marmalade

1 tablespoon turbinado sugar or Sugar in the Raw

Heat oven to 375 degrees. Line an 8- or 9-inch square baking dish with parchment paper, extending the paper up two sides of the baking dish. Spray parchment paper with nonstick cooking spray.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine sugar and orange zest and beat 1 minute at low speed. Add shortening and egg and increase to medium speed. Beat until batter is pale and fluffy, about 2 minutes. Decrease speed to low and slowly pour in the flour mixture, alternating with buttermilk. When all ingredients are incorporated, spoon batter into prepared baking dish. Brush batter with 1 tablespoon melted butter.

In a small bowl, combine coconut, marmalade and remaining 2 tablespoons melted butter. Spread evenly over batter. Sprinkle with turbinado sugar.

Bake 35 to 40 minutes or until a cake tester comes out clean. Do not overbake. Cool coffee cake on a wire rack. When cool, lift cake out of baking dish using parchment paper as handles.

Makes 9 squares.

Per square: 347 calories (percent of calories from fat, 34), 4 grams protein, 55 grams carbohydrates, 2 grams fiber, 13 grams total fat (7 grams saturated), 32 milligrams cholesterol, 253 milligrams sodium.

A LITTLE BAKED BAKERY COURTESY OF Marmalade Coffee Cake is perfect for fans of coconut macaroons.