Orange Swirl Coffee Cake

Name: Orange Swirl Coffee Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16-20 servings.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup sugar, divided; 2 large Nellie’s Free Range 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 sweetened shredded coconut, toasted; 2 tablespoons grated orange zest; 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 sweetened shredded coconut, toasted

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

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup sugar, divided
2 large Nellie’s Free Range 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 sweetened shredded coconut, toasted
2 tablespoons grated orange zest
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 sweetened shredded 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 zest and remaining sugar; set aside. Punch dough down. Turn onto a floured surface; roll into an 18x10-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.