Orange-Butter Coffee Cake
- Yield: 24 servings
- 2packages dry yeast
- 1/2cup warm (115F) water
- 1/4cup sugar
- 2-- eggs, beaten
- 1/2cup sour cream
- 6tablespoons melted butter
- 1teaspoon salt
- 3 3/4cups sifted flour
- 2/3cup sugar
- 1cup flaked coconut, toasted
- 2tablespoons shredded orange peel
- 2tablespoons melted butter
- 1cup sifted powdered sugar
- 3 to 4teaspoons orange juice
- Soften yeast in warm water.
- Combine 1/4 cup sugar, eggs, sour cream, 6 tablespoons melted butter, and salt in large bowl.
- Stir in yeast. Gradually add enough flour to form moderately stiff dough, beating well.
- Cover; let rise until double (about 45 minutes).
- Combine the 2/3 cup sugar, coconut, and orange peel.
- Turn dough onto well-floured surface, and knead a few strokes. Divide dough in half.
- Roll one-half of dough to form a 12×8-inch rectangle; brush with 1 tablespoon melted butter, and sprinkle with 1/2 cup coconut mixture. Roll up, starting with long side, and cut into twelve 1-inch slices. Place cut side down, in greased 9×1 1/2-inch round baking pan. Repeat for second half.
- Let rise in warm place until light (30 to 45 minutes). Sprinkle rolls with remaining coconut mixture.
- Bake at 350F about 30 minutes. Remove from pans; cool right side up.
- Combine powerdered sugar and orange juice; drizzle over cooled cakes.
Recipe reprinted with permission from The Junior League of Owensboro’s To Market, To Market, Home Again, Home Again (Owensboro, Kentucky, 1984).