The Bake-Off is Coming: Sweet Orange and Toasted Almond Coffee Cake

Coffee cake

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting recipes like crazy until the big event! 

I love, love, love a nice dense coffee cakes. Don't you? This one, dreamed up by Bee Engelhart of Bloomfield Hills, Michigan sounds particularly tasty.

Prep Time: 20 Min Total Time: 1 Hr 15 Min Makes: 8 servings


  • 1 can Pillsbury refrigerated orange flavor sweet rolls with icing
  • 8 teaspoons Smuckers Low Sugar Sweet Orange Marmalade
  • 1/3 cup Pillsbury BEST All Purpose Flour
  • 2 tablespoons sugar
  • 1/4 cup almond paste, crumbled
  • 3 tablespoons cold butter, cubed
  • 2 tablespoons sliced almonds, toasted


  1. Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.
  2. Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough. I
  3. n medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.
  4. Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown. In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes.