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Pecan Pie Coffee Cake

Ingredients 

FOR THE CAKE:

  • 1 cup butter
  • ½ cup milk
  • 2 envelopes dry yeast
  • ¼ cup warm water
  • 3 large eggs separated, reserve the egg whites
  • 2 ½ cups flour
  • ¼ teaspoon salt
  • ¼ cup sugar

FOR THE FILLING:

  • 1 cup brown sugar
  • 1/3 cup melted butter
  • ¾ cup light corn syrup
  • 3 large eggs
  • 1 ½ cups pecans (chopped)

FOR THE GLAZE:

  • 1 1/2 cups powdered sugar
  • 3-5 tablespoons heavy cream
  • 1/2 teapsoon vanilla extract

Instructions 

FOR THE DOUGH:

  • Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
  • In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
  • Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
  • Cover the bowl and refrigerate overnight.

FOR THE FILLING:

  • The next day, mix ingredients for filling.
  • Divide dough into two equal pieces and dust each with flour. Roll out dough (one at a time) to make an 18-inch circle. Pour half of the filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
  • Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
  • Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half (see picture above).
  • Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
  • Bake for 45 minutes.
  • Cool in pan for 15 minutes and then invert to a cake plate. 

FOR THE GLAZE:

  • Place the powdered sugar in a medium-size bowl.
  • Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be.
  • Add the vanilla extract. Mix well.
  • Drizzle the glaze over the cooled cake.
  • Serve fresh for best results or reheat slices in microwave for 30 seconds prior to serving to retain moistness.

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