Praline Pull-Apart Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 30 |
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I developed this recipe for our church youth fund-raiser. We sold the cakes frozen and ready-to-bake. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/3 cup sugar, divided |
1-1/2 cups warm water (110° to 115°), divided |
1/2 cup butter, softened |
2 eggs |
1/4 cup nonfat dry milk powder |
1 teaspoon salt |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1/2 cup chopped pecans |
1 cup packed brown sugar |
3 tablespoons cornstarch |
2 teaspoons ground cinnamon |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
3/4 cup butter, melted |
Directions:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine the butter, eggs, milk powder, salt, yeast mixture, remaining sugar and water and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Sprinkle pecans into two greased 9-in. round baking pans. Combine the brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle with butter.
4. Divide dough in half; shape each portion into 15 balls. Place over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes.
5. Bake at 375° for 30 minutes or until golden brown. Cool for 1 minute; invert onto a serving platter. Yield: 2 coffee cakes (15 servings each).
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