A Traditional Pecan Coffee Cake Recipe
There is nothing like a good pecan coffee cake recipe to prepare when having friends or family over for a visit. While most traditional recipes call for a very “cake-like” result, this recipe relies on a yeast-dough base to create its great blend of flavors and textures.
Also this recipe travels and re-heats well and makes a nice choice for a friendly gathering or special brunch.
Serves 10 to 12
1 cup sugar
1 tbsp. ground cinnamon
½ cup butter, melted
1 (25 oz.) package frozen roll dough
1 cup chopped pecans
½ cup firmly packed brown sugar
½ cup whipping cream
1 tsp. ground cinnamon
To make the coffee cake: In a shallow pan, combine the sugar and the cinnamon.
Heavily grease a 10” tube pan and coat the entire interior with most of the chopped pecans. Set aside.
Set up a “production” area with the melted butter in a shallow pan next to the cinnamon mixture. This should be near the prepared tube pan as well.
Dip each of the rolls in the butter, and then roll in the cinnamon mixture. Place the prepared dough in the pan. When completed, sprinkle the remaining nuts on the top of the dough.
Cover this and chill for approximately 8 hours, or overnight.
Preheat the oven to 325˚.
To make the glaze: In the bowl of a mixer, beat the whipping cream at high speed with until soft peaks form; stir in the brown sugar and cinnamon. Pour this over the refrigerated dough just before placing in the oven.
Bake for 55 minutes or until a tester in the center of the dough comes out clean. Let the pan stand for 10 minutes, and then invert the cake onto a serving plate. Drizzle the glaze remaining in the pan over the top of the warm rolls. Serve immediately.
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