Orange Butter Coffee Cake

The 16th bake-off would’ve been in 1964.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Orange Butter Coffee Cake

$5000 prize winner in Pillsbury’s 16th Grand National Bake Off

Makes one large coffee cake.

Soften in a mixing bowl 1 pkg. dry yeast in 1/4 cup warm water.

Stir in

  • 1/4 cup sugar
  • 1 tsp. salt
  • 6 Tbsp. melted butter
  • 2 eggs
  • 1/2 cup dairy sour cream

Gradually add 2 3/4 to 3 all purpose flour, beating well after each addition.

Cover and let rise in a warm place, 85 to 90 degrees, until doubled; about 2 hours.

Combine:

  • 3/4 cup sugar,
  • 3/4 cup coconut and
  • 2 Tbsp. grated orange rind.

Knead dough on a well-floured board about 15 times. Roll out half of the dough in 12″ circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of the coconut mixture. Cut into 12 pie-shaped wedges. Roll up, starting with the wide end and rolling to a point. Repeat with the remaining half of the dough. Place rolls point side down in a well greased 13×9″ pan. Cover and let rise until light and doubled; about one hour. Bake at 350 degrees for 25 to 30 minutes until golden brown. Pour glaze over hot coffee cake and sprinkle with 1/4 cup coconut. Cool in pan.

Orange Glaze. Combine in a saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 2 Tbsp. orange juice and 1/4 cup butter. Boil 3 minutes, stirring occasionally.



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