Orange Roll Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ⅓ cup unsalted butter, room temperature
  • ⅓ cup neutral oil
  • 1 cup granulated sugar
  • ¼ cup firmly packed light brown sugar
  • 2 large eggs, room temperature
  • 2½ teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon baking soda
  • 1 cup full-fat sour cream, room temperature
  • ½ cup orange marmalade
  • Orange-Pecan Streusel (recipe follows)
  • Garnish: confectioners’ sugar, orange zest
Instructions
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, granulated sugar, and brown sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, salt, and baking soda until combined. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating until just combined after each addition and stopping to scrape sides of bowl. Spread batter into prepared pan. Dollop and spread orange marmalade on top (do not mix). Sprinkle Orange-Pecan Streusel on top.
  4. Bake until edges are golden brown and an instant-read thermometer inserted in center registers 205°, 50 to 55 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan. Garnish with confectioners’ sugar and orange zest, if desired. Best served warm. Store in an airtight container for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/orange-roll-coffee-cake/