Orange Coffee Cake
|Warm water||1⁄4 Cup (4 tbs)|
|Frozen orange juice concentrate||12 Ounce, slightly thawed|
|All purpose flour||2 Cup (32 tbs)|
|Solid shortening||1 Teaspoon, melted|
|Cold water||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
Dissolve the yeast in warm water.
Allow to rest for 5 minutes.
Pour into medium-sized mixing bowl.
Heat 1/2 c. (125 mL) of the orange juice concentrate just until the chill is off.
Pour into yeast mixture.
Add egg, salt, and 1 c. (250 mL) of the flour.
Beat on low to blend.
Then beat on high for 2 minutes.
Stir in remaining 1 c. (250 mL) of flour.
Beat on low for 1 minute (dough will be soft).
Brush about two-thirds of the melted shortening on bottom and sides of a medium-sized bowl.
Transfer dough to greased bowl.
Brush remaining melted shortening on top of dough.
Cover with plastic wrap and then a towel.
Allow to rise until double in size.
Meanwhile, dissolve cornstarch in cold water.
Pour into a saucepan.
Add remaining orange juice concentrate.
Stir to mix.
Cook and stir over medium heat until mixture is very thick.
Remove from heat and stir in vanilla.
Allow to cool completely.
To assemble: Flour your hands and divide dough in half.
Press one-half of the dough into the bottom of a greased 9 in. (23 cm) round springform pan, pressing slightly up the sides.
Spoon about one-half of the orange juice mixture over the top.
Transfer remaining half of dough to a floured surface.
Press to flatten dough to a 9 in. (23 cm) round.
Place dough round on top of orange juice mixture in pan.
Make random indentations in the top of the dough.
Spoon remaining orange juice mixture over top.
Allow to rise uncovered for 30 to 40 minutes.
Place in cold oven.
Set oven for 350°F (175°C).
Bake for 25 to 30 minutes or until done.
Allow coffeecake to cool in pan 10 minutes; then release sides.