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Orange Butter Coffee Cake

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Ingredients
  Active dry yeast/1 cake red star compressed yeast 1 Tablespoon (1 Red Star Package)
  Warm water 1⁄4 Cup (4 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Eggs 2
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs), melted
  Flour 3 Cup (48 tbs) (Pillsbury's Best Sifted Regular Or Instant Blending)
  Coconut 1 Cup (16 tbs), toasted
  Grated orange rind 2 Tablespoon
Directions

Soften yeast in warm water in mixing bowl.
Stir in 1/4 cup sugar, salt, eggs, sour cream and 6 tablespoons butter.
Gradually add flour to form a stiff dough, beating well after each addition. (For first additions of flour, use mixer on medium speed.) Cover; let rise in warm place (85° to 90° F.) until light and doubled, about 2 hours.
Combine 3/4 cup sugar, 3/4 cup coconut and orange rind.
Knead dough on well-floured surface about 15 times.
Roll out half of dough to a 12-inch circle.
Brush with 1 tablespoon melted butter.
Sprinkle with half of sugar-coconut mixture.
Cut into 12 wedges.
Roll up, starting with wide end and rolling to point.
Repeat with remaining dough.
Place rolls, point-side down, in 3 rows in a well-greased 13x9-inch pan.
Cover; let rise in warm place until light and doubled, about 1 hour.
Bake at 350° for 25 to 30 minutes until golden brown.
Leave in pan.
Pour Glaze over hot coffee cake.
Sprinkle with 1/4, cup coconut.

Recipe Summary

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

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