The 16th bake-off would’ve been in 1964.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Orange Butter Coffee Cake
$5000 prize winner in Pillsbury’s 16th Grand National Bake Off
Makes one large coffee cake.
Soften in a mixing bowl 1 pkg. dry yeast in 1/4 cup warm water.
Stir in
- 1/4 cup sugar
- 1 tsp. salt
- 6 Tbsp. melted butter
- 2 eggs
- 1/2 cup dairy sour cream
Gradually add 2 3/4 to 3 all purpose flour, beating well after each addition.
Cover and let rise in a warm place, 85 to 90 degrees, until doubled; about 2 hours.
Combine:
- 3/4 cup sugar,
- 3/4 cup coconut and
- 2 Tbsp. grated orange rind.
Knead dough on a well-floured board about 15 times. Roll out half of the dough in 12″ circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of the coconut mixture. Cut into 12 pie-shaped wedges. Roll up, starting with the wide end and rolling to a point. Repeat with the remaining half of the dough. Place rolls point side down in a well greased 13×9″ pan. Cover and let rise until light and doubled; about one hour. Bake at 350 degrees for 25 to 30 minutes until golden brown. Pour glaze over hot coffee cake and sprinkle with 1/4 cup coconut. Cool in pan.
Orange Glaze. Combine in a saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 2 Tbsp. orange juice and 1/4 cup butter. Boil 3 minutes, stirring occasionally.
Thank you so much for this recipe. My copy has disintegrated over the past 50+ years. The photo and ingredients remained, but the last page had dried up and flaked off. It is a grand old recipe, unmatched in its flavor, texture, and presentation, as well as the complements it draws. I am so grateful to find it!
I just sat down to re-type my recipe for this and thought maybe someone had typed it for the Internet. Well, here it is! Yay!! I don’t have to re-type it. I double checked all the measurements and ingredients, and they are all accurate.
My fading copy attributes this winning recipe to Mrs. Lawrence Hoerig of Mequon, WI. My mom made these awesome rolls when I was a kid, and I’ve made them for my family over the years. I’m making them tomorrow morning for the kids since they are home from college for the holidays. This is a timeless favorite. Thank you for posting it.