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Orange Swirl Coffee Cake

 Orange Swirl Coffee Cake
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
16-20 ServingsPrep: 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 King Arthur Unbleached 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.

2 of 2

Orange Swirl Coffee Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 229 calories, 10 g fat (6 g saturated fat), 43 mg cholesterol, 200 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.