The 16th bake-off would’ve been in 1964.
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.
- 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.
- 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.