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Orange-Pecan Coffee Cake

southern.chef's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1515 Calories from Fat 524

% Daily Value*

Total Fat 60 g91.6%

Saturated Fat 19 g95%

Trans Fat 3.4 g

Cholesterol 111.4 mg37.1%

Sodium 740.8 mg30.9%

Total Carbohydrates 216 g71.9%

Dietary Fiber 6.2 g24.8%

Sugars 86.3 g

Protein 27 g55%

Vitamin A 3.8% Vitamin C 5.7%

Calcium 11.2% Iron 50.2%

*Based on a 2000 Calorie diet


Orange-Pecan Coffee Cake Recipe