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Orange Bowl Coffee Cake

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Ingredients
  Active dry yeast/2 cakes red star compressed yeast 1 Ounce (Red Star)
  Warm water 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Butter 3⁄4 Cup (12 tbs) (Land O'Lakes)
  Salt 1 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs), scalded
  Eggs 2
  Orange juice 1⁄4 Cup (4 tbs)
  Flour 4 Cup (64 tbs) (Pillsbury's Best Regular / Instant Blending)
  Granulated sugar/Brown sugar 1 Cup (16 tbs)
  Grated orange rind 2 Tablespoon
  Chopped walnuts 1 Cup (16 tbs) (Diamond)
Directions

Soften yeast in warm water.
Combine in mixing bowl 1 1/4 cup sugar, 1/4 cup soft butter, salt and milk.
Cool to lukewarm.
Stir in eggs, orange juice and yeast.
Gradually add flour to form a stiff dough.
Knead on floured surface until smooth and satiny, 3 to 5 minutes.
Place in greased bowl, turning dough to grease all sides.
Cover; let rise in warm place (85° to 90° F.) until light and doubled, about 1 hour.
Cream 1/2 cup butter.
Add 1 cup sugar and orange rind.
Roll out half of dough on floured surface to a 12 x 8 inch rectangle.
Spread with half of filling; sprinkle with 1/2 cup walnuts.
Starting with 12-inch side, roll jelly-roll fashion.
Cut into twelve 1-inch slices.
Arrange 1 inch apart on bottom and sides of well-greased 2-quart casserole or mixing bowl.
Place remaining slices in center.
Repeat with remaining dough.
Cover; let rise in warm place until light and doubled, about 45 minutes.
Bake at 350° for 30 to 35 minutes until golden brown.
Invert immediately onto cooling rack.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake

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