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ORANGE BUTTER COFFEE CAKE




Source of Recipe


BBR


Recipe Introduction


Posted by: GrannyBTX


List of Ingredients




1 pkg. active dry yeast
1/4 c very warm water
1/4 c sugar
1 tsp salt
1/2 c sour cream
1/2 c butter or margarine, melted (*6 Tblsp and then 2 Tblsp)
2 eggs
2-3/4 to 3 c all purpose or unbleached flour

FILLING
3/4 c sugar
1 c coconut, toasted (**3/4 c and then 1/4 cup)
2 Tblsp grated orange peel

GLAZE
3/4 c sugar
1/2 c sour cream
1/4 c butter or margarine
2 Tblsp orange juice

Recipe



1. In a large bowl, soften yeast in warm water. Stir in 1/4 c sugar, salt, sour cream *6 Tblsp butter and eggs. Add 1-3/4 c flour. Beat 2 mins at med speed. Stir in remaining 1 to 1-1/4 c flour to form a soft dough. Cover – let rise in warm place until light and doubled in size (45-60 mins).
2. Combine 3/4 c sugar, **3/4 c toasted coconut and orange peel. On lightly floured surface, knead dough about 15 times. Roll out half of dough to 12” circle. Brush with *1 Tblsp melted butter. Sprinkle with half of coconut mixture. Cut into 12 wedges. Roll up, starting with wide end and rolling to point. Repeat with remaining *1 Tblsp melted butter and dough.
3. Generously grease (not oil) 13x9” pan. Place rolls, point-side down, in 3 long rows in greased pan. Cover – let rise in warm place until light and doubled in size (45-60 mins).
4. Heat oven to 350F – Bake 25-30 mins or until golden brown. Leave in pan.
5. In small saucepan, combine glaze ingredients. Boil 3 mins, stirring occasionally. Pour hot glaze over hot coffeecake. Sprinkle with **1/4 c toasted coconut.

(NOTE: To toast coconut, place in shallow pan – bake at 350F for 5-10 mins or till golden – stirring occasionally.)