Orange-Pecan Coffee Cake Recipe
In my personal opinion, this Orange-pecan Coffee Cake stands Numero Uno in the world and I cannot contain my urge to offer this to you. In my opinion, if one is a chef, one ought to have a personal recipe of Orange-pecan Coffee Cake, just like I do.
Ingredients
1/2 cup milk, scalded
1/4 cup sugar
1/4 cup shortening
1/2 teaspoon salt
1 package dry yeast
1/4 cup warm water (105° to 115°)
1 teaspoon sugar
1 egg, beaten
1 teaspoon grated orange rind
1/4 teaspoon fresh grated nutmeg
About 2 1/2 cups all-purpose flour
Pecan Frosting
Directions
Combine milk, 1/4 cup sugar, shortening, and salt in a small mixing bowl, stir until shortening melts.
Cool to lukewarm (105° to 115°).
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 (85°), 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 (85°), free from drafts, about 35 minutes or until doubled in bulk.
Bake at 375° for 15 minutes or until cakes sound hollow when tapped.
Spread Pecan Frosting evenly on warm cakes, serve coffee cakes warm.
Cool to lukewarm (105° to 115°).
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 (85°), 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 (85°), free from drafts, about 35 minutes or until doubled in bulk.
Bake at 375° for 15 minutes or until cakes sound hollow when tapped.
Spread Pecan Frosting evenly on warm cakes, serve coffee cakes warm.
