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Orange Pull-Apart Coffee Cake

A tender, layered orange-scented pull-apart loaf with cream cheese icing.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Servings: 8 servings

Ingredients

  • 2 3/4 cups all-purpose flour divided (use 2 cups in dough, then remaining for kneading and adjustments)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast (one envelope)
  • 1/2 teaspoon salt
  • 1/3 cup whole milk
  • 1/4 cup unsalted butter for dough (melted into milk); additional butter for filling as directed
  • 1/4 cup water warmed with milk to reach 120–130°F
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs at room temperature
  • filling: melted butter, sugar, and orange zest mix melted butter with sugar and orange zest to taste for filling
  • icing: cream cheese, powdered sugar, milk and orange juice beat cream cheese with powdered sugar, then add milk and orange juice to thin

Instructions

  • Grease an 8½ x 4-inch loaf pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the flour, 1/4 cup sugar, instant yeast, and salt.
  • Heat the milk and 1/4 cup butter together until the butter melts; add 1/4 cup water and cool the mixture until warm (about 120–130°F). Stir in the vanilla.
  • Pour the warm milk mixture into the dry ingredients and mix until just moistened. Add the eggs one at a time, beating until incorporated.
  • Stop the mixer and add 1/2 cup of the reserved flour; mix on low until the dough is smooth, under a minute. Add 2 tablespoons more flour and mix again until smooth.
  • Turn the dough onto a lightly floured surface and knead by hand about 1 minute, adding up to 2 more tablespoons of flour if the dough is too sticky. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  • While the dough rises, make the filling by mixing melted butter with sugar and orange zest until combined; set aside.
  • Punch down the risen dough and roll it on a floured surface into a 20 x 12-inch rectangle.
  • Cut the rectangle into five 12 x 4-inch strips. Spread the filling evenly over each strip, then stack the strips on top of each other to make a stack of five.
  • Cut the stacked strips into six equal 2-inch-wide pieces. Place each piece into the prepared loaf pan with the cut sides facing up.
  • Cover the pan and let the loaf pieces rise in a warm spot until about doubled, about 45 minutes.
  • Preheat the oven to 350°F (175°C). Bake the loaf for 30–45 minutes until the top is browned and a skewer inserted near the center comes out clean.
  • Cool the loaf in the pan on a wire rack for 10–15 minutes, then remove from the pan to finish cooling.
  • Make the icing by beating cream cheese and powdered sugar until smooth, then add milk and orange juice and mix until combined. Spread the icing over the warm (or cooled) cake and serve.

Equipment

  • 8½ x 4-inch loaf pan
  • stand mixer with paddle attachment
  • Mixing bowls
  • Rolling Pin
  • knife or pizza cutter
  • Measuring cups and spoons
  • Wire Rack

Notes

  • Use room-temperature eggs for better volume.
  • Keep milk mixture no hotter than 120–130°F to avoid killing the yeast.
  • Measure flour by spooning into the cup and leveling for accuracy.
  • Stack and cut as directed for the pull-apart effect.
  • Ice the cake while warm or at room temperature for easier spreading.