Orange Swirl Coffee Cake Recipe

5 2
Orange Swirl Coffee Cake Recipe
Orange Swirl Coffee Cake Recipe photo by Taste of Home
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Orange Swirl Coffee Cake Recipe

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5 2
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My family and I look forward to warm slices of this citrus-flavored coffee cake every Christmas and Easter morning. It's a tasty traditional we've been doing for a number of years.—Barbara Daniel, Ducor, California
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup sugar, divided
  • 2 eggs
  • 1/2 cup sour cream
  • 8 tablespoons butter, divided
  • 1 teaspoon salt
  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 3/4 cup flaked coconut, toasted
  • 2 tablespoons grated orange peel
  • ORANGE GLAZE:
  • 6 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • 1 tablespoon orange juice
  • 1/4 cup flaked coconut, toasted

Directions

In a large bowl, dissolve yeast in warm water. Add 1/4 cup sugar, eggs, sour cream, 6 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, combine the coconut, orange peel and remaining sugar; set aside. Punch dough down. Turn onto a floured surface; roll into an 18-in. x 10-in. rectangle. Melt remaining butter; brush over dough. Spread coconut mixture over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side near the top and facing the center tube in a greased fluted 10-in. tube pan; pinch ends together. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
For glaze, combine the sugar, cornstarch, sour cream, butter and orange juice in a small saucepan. Bring to a boil; boil and stir for 2 minutes. Spoon or brush over warm coffee cake. Sprinkle with coconut. Yield: 16-20 servings.
Originally published as Orange Swirl Coffee Cake in Country October/November 2000, p49

Nutritional Facts

1 slice: 229 calories, 10g fat (6g saturated fat), 43mg cholesterol, 200mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup sugar, divided
  • 2 eggs
  • 1/2 cup sour cream
  • 8 tablespoons butter, divided
  • 1 teaspoon salt
  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 3/4 cup flaked coconut, toasted
  • 2 tablespoons grated orange peel
  • ORANGE GLAZE:
  • 6 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1/4 cup sour cream
  • 2 tablespoons butter
  • 1 tablespoon orange juice
  • 1/4 cup flaked coconut, toasted
  1. In a large bowl, dissolve yeast in warm water. Add 1/4 cup sugar, eggs, sour cream, 6 tablespoons butter, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, combine the coconut, orange peel and remaining sugar; set aside. Punch dough down. Turn onto a floured surface; roll into an 18-in. x 10-in. rectangle. Melt remaining butter; brush over dough. Spread coconut mixture over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
  4. Place seam side near the top and facing the center tube in a greased fluted 10-in. tube pan; pinch ends together. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Bake at 350° for 30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack.
  6. For glaze, combine the sugar, cornstarch, sour cream, butter and orange juice in a small saucepan. Bring to a boil; boil and stir for 2 minutes. Spoon or brush over warm coffee cake. Sprinkle with coconut. Yield: 16-20 servings.
Originally published as Orange Swirl Coffee Cake in Country October/November 2000, p49

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