Orange Swirl Coffee Cake

Your family will look forward to warm slices of this citrus-flavored coffee cake every Christmas and Easter morning. It's a tasty traditional you'll enjoy.


16 to 20 servings

Cake Ingredients

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110°F to 115°F/43°C to 46°C)
1 cup granulated (white) sugar, divided
2 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 flaked coconut, toasted
2 tablespoons grated orange peel

Orange Glaze Ingredients

6 tablespoons granulated (white) sugar
1 1/2 teaspoons cornstarch
1/4 cup sour cream
2 tablespoons butter
1 tablespoon orange juice
1/4 cup flaked coconut, toasted


Grease a 10-inch fluted tube pan with Pan Release or baking spray with flour.

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 to 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 peel and remaining sugar; set aside. Punch dough down. Turn onto a floured surface; roll into an 18 x 10-inch 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 prepared tube pan; pinch ends together. Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350°F (177°C).

Bake for 30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire cooling 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.

Estimated Time

Preparation Time: 20 minutes
Rise Time: 2 hours
Bake Time: 30 minutes

Nutritional Information

Amount per serving: Calories 229, Fat 10 g (Saturated Fat 6 g), Cholesterol 43 mg, Sodium 200 mg, Carbohydrate 32 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Barbara Daniel, Ducor, California

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