Cinnamon Pecan Coffee Cake
Cinnamon Pecan Coffee Cake is an moderately easy dinner. Made with 2 pkg. dry yeast, 2 1/2 c. water, heated to 105~ to 115~, 3/4 c. sugar, 3/4 c. oil and 2 eggs, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
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 325Β° for 40 minutes.
Invert onto large serving platter.
Yields 2 (10-inch) coffee cakes.
π· Perfect Pairings
Complete your meal with these
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