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Orange Bowl Yeast Coffeecake

Orange Bowl Yeast Coffeecake recipe image
This Orange Bowl Yeast Coffeecake is a show-stopping dessert that combines the comfort of warm yeast dough with bright citrus notes. The tender, airy base is layered with a rich filling of brown sugar, butter, and freshly grated orange peel, studded with crunchy nuts. Baked in a deep casserole or bundt pan, it creates a beautiful spiral effect when inverted. Perfect for Sunday brunches, holiday gatherings, or any occasion where you want to impress guests with homemade charm.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1931.9
Dietary: Vegetarian
Description
This Orange Bowl Yeast Coffeecake is a show-stopping dessert that combines the comfort of warm yeast dough with bright citrus notes. The tender, airy base is layered with a rich filling of brown sugar, butter, and freshly grated orange peel, studded with crunchy nuts. Baked in a deep casserole or bundt pan, it creates a beautiful spiral effect when inverted. Perfect for Sunday brunches, holiday gatherings, or any occasion where you want to impress guests with homemade charm.
Directions
  1. 1
    Dissolve yeast in warm water and let stand for 5-10 minutes until foamy.
  2. 2
    In a large mixing bowl, combine sugar, half of the margarine, salt, and scalded milk.
  3. 3
    Allow the milk mixture to cool to lukewarm temperature.
  4. 4
    Whisk in eggs, orange juice, and the yeast mixture.
  5. 5
    Gradually add flour, mixing until a stiff dough forms; reserve some flour if the dough is too sticky.
  6. 6
    Knead the dough on a floured surface for 3-5 minutes until smooth and satiny.
  7. 7
    Place dough in a greased bowl, turning to coat all sides, cover, and let rise in a warm place for about 1 hour or until doubled in size.
  8. 8
    Meanwhile, cream the remaining margarine with brown sugar and orange peel; set aside.
  9. 9
    Punch down risen dough and divide in half.
  10. 10
    Roll out one half of the dough on a floured surface into a 12 x 8-inch rectangle.
  11. 11
    Spread half of the orange-brown sugar filling over the dough and sprinkle with half of the chopped nuts.
  12. 12
    Starting with the 12-inch side, roll the dough up tightly in a jelly-roll fashion.
  13. 13
    Cut the roll into twelve 1-inch slices.
  14. 14
    Arrange the slices 1 inch apart on the bottom and sides of a well-greased 2-quart casserole or oven-proof bowl, placing remaining slices in the center.
  15. 15
    Repeat the rolling, filling, slicing, and arranging process with the remaining dough to make a second cake.
  16. 16
    Cover the assembled cakes and let rise in a warm place for about 45 minutes or until light and doubled.
  17. 17
    Preheat oven to 350°F (175°C).
  18. 18
    Bake for 35 minutes or until golden brown and cooked through.
  19. 19
    Immediately invert the cakes onto a wire rack and let cool slightly before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 1931.9kcal
% Daily Value *
Total Fat 78.3g121%
Saturated Fat 15.9g80%
Cholesterol 187.1mg63%
Sodium 7893.6mg329%
Total Carbohydrate 269.4g90%
Dietary Fiber 10.7g43%
Sugars 80.1g
Protein 41.0g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: yeast, coffeecake, orange, dessert, brunch, nuts, brown sugar, rolled, baked, fluffy, citrus, pecans, walnuts, homemade, comfort food, holiday, breakfast, pastry, spiral, sweet
Read it online: https://www.chefs-mate.com/recipe/orange-bowl-yeast-coffeecake/