CARAMEL PECAN COFFEE CAKE

GLAZE:

cup firmly packed brown sugar
cup chopped pecans
1/3 cup butter, softened
3 tablespoons corn syrup

ROLLS:

1 package Pillsbury Hot Roll Mix
1 cup water heated to 120 F. to 130 F.
2 tablespoons butter, softened
1 egg

FILLING:

2 tablespoons butter, softened
1/3 cup firmly packed brown sugar
1 teaspoon cinnamon

8 maraschino cherry halves, if desired

Generously grease a 12-cup fluted tube pan.
In a small bowl, combine all glaze ingredients; mix well.
Spread evenly in bottom of greased pan.
In large bowl, combine flour mixture with yeast from foil packet. Stir in hot water, 2 tablespoons butter and egg; mix until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover with large bowl; let rest 5 minutes.
On a lightly floured surface, roll dough into a 16x12-inch rectangle. Spread with 2 tablespoons butter. In small bowl, combine 1/3 cup brown sugar and cinnamon; sprinkle evenly over dough. Starting with longer side, roll up tightly; seal edges. Cut into 16 slices. Stand 10 slices in greased pan with cut sides against outside edge of pan; stand 6 slices around inside edge. Cover loosely with plastic wrap and cloth towel.
Let rise 25 to 30 minutes on wire rack set over large pan to which hot tap water has been added.
Heat oven to 375 F. Bake 20 to 30 minutes or until deep golden brown. Let stand upright in pan 5 minutes; invert onto serving plate.

Garnish as desired with 8 maraschino cherry halves.

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