Pecan Coffee Cake



10 servings



1-1/2 tbsp. unsalted butter, at room temperature
3 eggs
3 egg yolks
2 tsp. vanilla extract
1/2 cup sugar
3-1/4 cup flour
1/2 tsp. salt
1 tbsp. yeast


6 tbsp. unsalted butter, cut into 1-inch chunks
1-1/2 cup dark brown sugar
1/3 cup corn syrup
3 tbsp. molasses
1/4 cup heavy cream
2 cups pecan halves; toasted


Place all dough ingredients in the machine. Program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and refrigerate for 2 hours. Generously butter a 12 cup bundt pan. Place the butter, sugar, corn syrup and molasses in a 2 quart saucepan set over medium heat. Allow the mixture to come to a boil. Cook 2 minutes at full boil. Remove from the heat and add the cream. Stir in combine and then immediately stir in the pecans. Continue to mix until all the pecans are covered. Pour a third of the filling into the prepared pan and set aside the rest to cool while you prepare the dough. On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle. Place the prepared pan nearby. Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2-inches of the edges. Flip one long side of the dough over the middle, then the other, to form a long roll. Quickly lift the roll and place it in the pan so that the ends overlap slightly. Cover the pan with lightly oiled plastic wrap and allow the dough to rise in warm place until doubled in bulk. Preheat the oven to 375°F with the rack in the center position. Bake for 20 minutes and then reduce the heat to 350°F and bake it another 20 to 25 minutes. If the top is getting too brown, cover it loosely with foil. Put a cake rack over a large plate. Remove cake from oven and turn over onto the rack. Scoop up any filling that drips off and place it back on cake. Once filling has cooled, remove the cake to a serving plate.

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