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Orange-Pecan Coffee Cake Recipe
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105Â° To 115)|
|Egg||1 , beaten|
|Grated orange rind||1 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Pecan frosting||1 Cup (16 tbs)|
Calories 1515 Calories from Fat 524
% Daily Value*
Total Fat 60 g91.6%
Saturated Fat 19 g95%
Trans Fat 3.4 g
Cholesterol 111.4 mg
Sodium 740.8 mg30.9%
Total Carbohydrates 216 g71.9%
Dietary Fiber 6.2 g24.8%
Sugars 86.3 g
Protein 27 g55%
Vitamin A 3.8% Vitamin C 5.7%
Calcium 11.2% Iron 50.2%
*Based on a 2000 Calorie diet
Cool to lukewarm (105Â° to 115Â°).
Dissolve yeast in warm water in a large mixing bowl, stir in 1 teaspoon sugar, and let stand 10 minutes.
Add milk mixture, egg, orange rind, and nutmeg, mix well.
Stir in enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and knead about 4 minutes until smooth and elastic.
Place dough in a greased bowl, turning to grease top.
Cover and let rise in a warm place (85Â°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface.
Cover and let dough rest 5 minutes.
Divide dough in half, pat into two well-greased 8-inch round cakepans.
Cover and let rise in a warm place (85Â°), free from drafts, about 35 minutes or until doubled in bulk.
Bake at 375Â° for 15 minutes or until cakes sound hollow when tapped.
Spread Pecan Frosting evenly on warm cakes, serve coffee cakes warm.