Mountain Measures · 1974

Doughnut Coffee Cake

Name: Doughnut Coffee Cake
Yield: Serves 20–25
Ingredients: 4 rolls refrigerated doughnut dough (dairy case); 1 (6 oz.) can frozen orange juice, undiluted; 2 cups brown sugar; 1 tsp. nutmeg; 1 Tbsp. cinnamon; 1 tsp. ground cardamom; 2 cups chopped pecans; ½ lb. margarine; fresh orange slices

From Mrs. Steven Thomas, III. The book didn't print a hometown.

CourseBreads
Oven400°F
Time35–40 minutes
MakesServes 20–25
Ingredients9
Steps7

Method

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Step 1: Line the bottom of a 13-inch spring tube pan with foil, then grease.
Step 2: Divide each doughnut piece in half and roll each half into a small ball.
Step 3: Arrange balls in the pan so they are just touching.
Step 4: Drizzle with 1/3 of the orange juice. Mix brown sugar with spices; sprinkle 1/3 of it and 1/3 of the pecans over the balls. Dot with 1/3 of the margarine.
Step 5: Repeat twice more to make 3 layers, garnishing the top layer with fresh orange slices before the nuts, sugar and margarine.
Step 6: Cover with a damp cloth and let rise about 3 hours in a warm place.
Step 7: Bake at 400°F for 35–40 minutes.

What we changed or couldn’t read (3)

"Rolls doughnuts (found in dairy case)" refers to refrigerated canned dough; the exact product is unclear today — refrigerated biscuit dough is the closest substitute.
A 13-inch spring tube pan is unusually large; the size is as printed.
The top layer says "butter" though margarine is listed.

Doughnut Coffee Cake

Ingredients Tick as you go

Method