Home » Breads » Cinnamon pecan coffee cake

Cinnamon pecan coffee cake

CookItEasy.net Team

CookItEasy.net

support@cookiteasy.net

Ingredients/Components

sugar - 3/4 c
cinnamon - 2 Tbsp
eggs - 2 item
chopped pecans - 2 c
salt
oil - 3/4 c
melted butter - 1 c
firmly packed brown sugar - 1 c
dry yeast - 2 pkg
flour, divided
water, heated to 105~ to 115~
Topping Glaze - 1 item
Combine sugar, oil, eggs, salt and yeast mixture in a large mixing bowl

How to make cinnamon pecan coffee cake:

Dissolve yeast in warm water; set aside. Combine sugar, oil, eggs, salt and yeast mixture in a large mixing bowl. Beat at medium speed for 1 minute. Add 4 cups flour, beating at low speed and scraping bowl occasionally until mixture is smooth and elastic. Stir remaining 3 1/2 cups flour to make a soft dough. Place in a greased bowl. Cover and let rise one hour. Combine sugar and cinnamon in a small bowl and set aside. Punch dough down and shape into 1-inch balls. Dip balls in melted butter, then in cinnamon mixture. Layer half of balls in a well-greased 10-inch Bundt pan, sprinkling with pecans after each layer. Repeat procedure with balls, butter, cinnamon mixture and pecans in another well-greased 10-inch Bundt pan. Cover both pans and chill dough 8 hours. Pour topping glaze over dough. Bake at 325° for 40 minutes. Invert onto large serving platter. Yields 2 (10-inch) coffee cakes.Topping Glaze:1 c. whipping cream1 c. firmly packed brown sugar2 tsp. cinnamon Beat whipping cream until consistency of a thick milkshake. Stir in brown sugar and cinnamon.

Recipe categories: Breads, Breakfast, Coffee cakes.

Rating:

3.7

Average rating: 3.7, total votes: 3

Complain about this recipe

Related ingredients:

flour, all-purpose flour, warm water, cake yeast, white cornmeal, pillsbury crescent rolls, cornmeal yellow, dry yeast, dissolved in 1 c, jiffy cornbread mix must be jiffy