Orange-Pecan Coffee Cake
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105Â° To 115)|
|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)|
Combine milk, 1/4 cup sugar, shortening, and salt in a small mixing bowl, stir until shortening melts.
Cool to lukewarm (105Â° to 115Â°).
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 (85Â°), 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 (85Â°), free from drafts, about 35 minutes or until doubled in bulk.
Bake at 375Â° for 15 minutes or until cakes sound hollow when tapped.
Spread Pecan Frosting evenly on warm cakes, serve coffee cakes warm.