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Orange-Glazed Coffee Cake

Makes 12 servings

  • 1 package/TBS active dry yeast
  • 1/4 cup warm water (105-115 degrees F)
  • 1/2 cup warm milk (105-115 degrees F)
  • 1/2 cup fresh orange juice
  • 1/2 cup sugar
  • 1/2 cup ricotta cheese (can substitute cottage cheese)
  • 1 TBS grated orange zest
  • 1/2 tsp salt
  • 1 large egg, lightly beaten
  • 3 1/2-4 cups flour

Glaze

  • 1 large egg, lightly beaten

Icing

  • 1 cup powdered sugar
  • 1 1/2-2 TBS fresh orange juice
  1. In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
  2. Stir the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture.
  3. Using heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups flour into the yeast mixture until a wet dough forms. Beat in remaining flour, 1/2 cup at a time, until a stiff dough forms.
  4. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking
  5. Place dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  6. Grease a 10-inch springform pan. Punch down dough. Turn out onto lightly floured surface and knead for 1 to 2 minutes.
  7. Divide the dough into 3 equal pieces. Roll each piece into a 20 inch long rope. Braid the ropes together.
  8. Coil braided dough in prepared pan; tuck ends under. Cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes.
  9. Preheat oven to 425 F. Brush the dough with glaze.
  10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly.
  11. To prepare icing, in a small bowl, stir together powdered sugar and orange juice until smooth. Spread icing over warm cake. Serve warm.
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Vanilla Gingerbread Swirl Coffee Cake

Streusel Crumb

  • 1 ¼ c. flour
  • ¾ c. packed brown sugar
  • 1 t. Valencia dried orange peel
  • 1 t. ground ginger
  • ¼ t. cinnamon
  • ¼ t. salt
  • ½ c. butter, melted
  • 1 T. molasses
  • Zest from 1 orange
  • 2 T. crystallized ginger, finely chopped

In a small bowl, whisk together butter and molasses. Mix dry ingredients in a medium sized bowl. With a fork, stir melted butter mixture into the dry ingredients until it forms an even crumb. Gently stir in orange zest. Reserve crystallized ginger for assembly. Set aside.

Cake:

  • 1 ¾ c. flour
  • 1 c. sugar
  • 2 t. baking powder
  • ¼ t. soda
  • ¼ t. salt
  • 3 eggs, lightly beaten
  • 1 c. sour cream
  • 1 t. bourbon vanilla
  • Sugar crystals ( optional )

In a medium sized bowl, whisk together dry ingredients. In a small bowl, whisk together eggs, sour cream, and vanilla. Lightly stir egg mixture into dry ingredients until just blended.

Preheat oven to 350 degrees. Spray 10 inch spring-form pan with a nonstick cooking spray and line sides with parchment paper, or dust with flour. Set aside. Spread about half of the batter in the bottom of the pan. Sprinkle 2/3 c. crumb streusel evenly over the top. Drop remaining batter in small spoonfuls over the top. Sprinkle with another 2/3 c. crumb streusel evenly over the top. Swirl batter with a large knife in large circles, about 10 times. Add crystallized ginger to remaining crumb streusel. Sprinkle batter with remaining crumb streusel evenly, and sprinkle with sugar crystals. Bake for 45-50 minutes. Or until center, when tested, comes out clean. Makes 8-10 servings.