« Back to Orange Almond Coffee Cake
White Lily

Orange Almond Coffee Cake


1 hrs 45 min


20 min


12 servings


1 pkg. active dry yeast Crisco® Original No-Stick Cooking Spray
1/4 cup warm water (105 to 115°F) 2 tbsps. butter melted
1/2 cup milk scalded1/2 cup raisins
1/4 cup butter 3/4 cup toasted sliced almonds divided*
1/4 cup sugar plus 1/3 cup, divided1 1/2 tsps. ground cinnamon
1/2 tsp. salt GLAZE
1 large egg lightly beaten1 1/2 cups powdered sugar
1/2 tsp. vanilla extract 2 tbsps. milk
1 tsp. grated orange peel 1/2 tsp. vanilla extract
3 1/2 cups White Lily® Enriched Unbleached Bread Flour (divided)1 tsp. grated orange peel


  1. 1.
    DISSOLVE yeast in warm water.

  2. 2.
    COMBINE milk, 1/4 cup butter, 1/4 cup sugar and salt.

  3. 3.
    BEAT milk mixture, egg, vanilla, orange peel and 1 cup flour until smooth. Stir in yeast mixture and enough of remaining flour to make a soft dough.

  4. 4.
    TURN onto lightly floured surface. Knead 10 minutes, adding flour as necessary to prevent sticking.

  5. 5.
    SPRAY a large bowl generously with no-stick cooking spray. Place dough in bowl, turning to coat surface. Cover with damp towel; let rise in warm place until double in size, about 1 hour.

  6. 6.
    PUNCH down dough. Cover; let rest 10 minutes. Roll out into 21 x 7-inch rectangle. Brush with 2 tablespoons melted butter to within 1 inch of edges.

  7. 7.
    COMBINE raisins, 1/2 cup almonds, 1/3 cup sugar and cinnamon in small bowl. Sprinkle over dough to within 1 inch of edges.

  8. 8.
    SPRAY a baking sheet with no-stick cooking spray. Roll up dough jellyroll fashion from long side; seal seams. Place on prepared baking sheet, seam side down. Shape in a ring; seal ends.

  9. 9.
    CUT through dough about 2/3 of the way through every inch around the ring. Twist each slice of dough to one side, overlapping each piece. Let rise in a warm place until double in size, about 45 minutes.

  10. 10.
    HEAT oven to 375°F. Bake 15 to 20 minutes or until brown. Remove ring from baking sheet; place on cooling rack.

  11. 11.
    DRIZZLE with glaze while hot. Sprinkle remaining 1/4 cup almonds over glaze. Serve warm.


  13. 1.
    COMBINE powdered sugar, milk, vanilla and orange peel; stir until smooth.

  14. TIP
    *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.