Orange-Glazed Coffee Cake

Orange-Glazed Coffee Cake

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Ingredients

  • 1 pkg. active dry yeast
  • ¼ C warm water (105-115 )
  • ½ C warm milk (105-115 )
  • ½ C orange juice
  • ½ C Pioneer® Sugar
  • ½ C ricotta cheese
  • 1 T orange zest
  • ½ tsp. salt
  • 1 egg, lightly beaten
  • 3 ½ – 4 C flour

Glaze:

  • 1 egg lightly beaten

Icing:

  • 1 C Pioneer® Confectioners Powdered Sugar
  • 1 ½ – 2 T orange juice

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 minutes. Stir the warm milk, orange juice, Pioneer® Sugar, ricotta cheese, orange zest, salt and egg into the yeast mixture. Beat 2 cups of flour into the yeast mixture with an electric mixer (paddle attachment) or a food processor until a wet dough forms. Beat in reaming flour until a stiff dough forms. Turn dough out onto a lightly floured surface and knead until smooth and elastic, adding more flour as needed to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with saran wrap and a damp cloth and let rise in a warm place until doubled, about 1 ½ hours.
  2. Grease a 10-inch spring-form pan. Punch down the dough and knead for 1-2 minutes on a lightly floured surface. Divide dough in three equal pieces. Roll each piece into a 20-inch long rope. Braid the ropes together. Coil braided dough into the pan, tuck end under. Cover loosely with saran wrap and let rise in a warm place until almost doubled, about 30 minutes.
  3. Preheat oven to 425° F. Brush the dough with the egg glaze. Bake for 25-30 minutes (tent aluminum foil over the cake if it browns too fast). When done, remove the side of the pan to cool on rack.

Icing:

  1. Mix the Pioneer® Confectioners Powdered Sugar and orange juice together until smooth. Spread over the warm cake and serve.
 

Cook's Note

The recipe for this yummy cake is deceptive. With no added butter or oil, you wouldn’t expect this cake to be as moist and rich as it is. I always make it in my food processor, so there’s no kneading by hand for me!
 
**From the Kitchen of: Barbara Kupferschmidt of East Lansing, MI.
 
 
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