Ingredients
1/2
cup orange marmalade
1/4
cup sliced almonds
3
tablespoons butter or margarine, melted
2
tablespoons light corn syrup
2 1/4
cups Gold Medal™ all-purpose flour
1/4
cup sugar
1
tablespoon grated orange peel
3
teaspoons baking powder
1/2
teaspoon salt
About 1 cup half-and-half
Preparation
Heat oven to 375°F. In 9-inch round cake pan or 8-inch square pan, mix marmalade, almonds, butter and corn syrup.
In medium bowl, mix flour, sugar, orange peel, baking powder and salt. Stir in just enough half-and-half so dough leaves side of bowl and forms a ball. Drop dough by 12 spoonfuls onto marmalade mixture; flatten slightly.
Bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so marmalade mixture can drizzle over coffee cake. Serve warm or cool.
