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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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 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:
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.
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