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Orange-Pecan Coffee Cake

southern.chef's picture
Ingredients
  Milk 1⁄2 Cup (8 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dry yeast 1 Tablespoon
  Warm water 1⁄4 Cup (4 tbs) (105° To 115)
  Sugar 1 Teaspoon
  Egg 1 , beaten
  Grated orange rind 1 Teaspoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Pecan frosting 1 Cup (16 tbs)
Directions

Combine milk, 1/4 cup sugar, shortening, and salt in a small mixing bowl, stir until shortening melts.
Cool to lukewarm (105° to 115°).
Dissolve yeast in warm water in a large mixing bowl, stir in 1 teaspoon sugar, and let stand 10 minutes.
Add milk mixture, egg, orange rind, and nutmeg, mix well.
Stir in enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and knead about 4 minutes until smooth and elastic.
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface.
Cover and let dough rest 5 minutes.
Divide dough in half, pat into two well-greased 8-inch round cakepans.
Cover and let rise in a warm place (85°), free from drafts, about 35 minutes or until doubled in bulk.
Bake at 375° for 15 minutes or until cakes sound hollow when tapped.
Spread Pecan Frosting evenly on warm cakes, serve coffee cakes warm.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Servings: 
2

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