Coffee cakes are perfect for baking on any occasion. Breakfast, Brunch, Dessert, a gift, or even just to fill your home with a wonderful scent of baked bread.This is by far one of the best Coffee Cakes that I have ever eaten. It is a perfect balance of cake/bread and gooey goodness. It was almost reminiscent of a cinnamon roll, the middle had to be the best part! I also ate a slice with some vanilla ice cream which made it more dessert. But feel free to enjoy this with your morning cup of coffee as well.
Delicious Rating: This is a yeast bread so it involves a little skill of working it just right but once you have it down it becomes an easy recipe to bake up. Adding too much flour could be detrimental to the bread. However I doubt this Pecan Coffee Cake could turn out bad at all. It was delicious. I used a strawberry jam but you can change it to apple, apricot, or any other berry you like. You will not want to share this once it is out of the oven but if you do your friends will be raving and want the recipe for sure!
This is perfect for a breakfast brunch or served as dessert with vanilla ice cream.
6 tbsp butter
2 cups of pecans, chopped
½ cup of brown sugar
2 tsp cinnamon
2 packages of quick-rise yeast
½ cup white sugar
1 tsp salt
4 cups flour
1 cup milk
½ cup of strawberry jam, melted
1 egg yolk
In a saucepan melt 2 tbsp of butter.
Remove from heat and stir in pecans, brown sugar, and cinnamon.
In a large bowl, add yeast, white sugar, salt, and 1 cup flour.
Heat milk and remaining butter in another saucepan until hot warm (120- 130 F.).
Gradually beat in milk-butter mixture to flour-yeast mixture with an electric mixer on low speed.
Increase to medium and beat for another 2 minutes.
Add eggs and beat until combined.
Add in 2½ cups of flour and mix with a wooden spoon to make a soft dough.
Turn dough out on floured surface and knead for about 10 minutes adding in last ½ cup of flour.
Cover and let rest for 10 minutes.
Roll dough out in an 18×10 rectangle.
Brush evenly with melted jam and sprinkle pecan mixture over dough, pressing in with the rolling pin.
Cut dough lengthwise into 2-inch wide strips.
Loosely roll up first strip and place in the middle of a greased 10-inch spring-form pan.
Continue to roll strips around one another, connecting ends together to make a spiral.
Cover and let rise in a warm place for 30 minutes or until doubled in size.
Preheat oven to 350 degrees F.
Brush coffee cake with beaten egg yolk and bake for 30 minutes.
Cool cake in pan for 5-minutes on a wire rack.
Remove side of pan and serve warm.
Instead of pecans try walnuts or even almonds!
Be sure not to boil the milk mixture or have it scalding as it will kill the yeast.
If you have a stand mixer you are welcome to use the dough hook to knead the dough. Also if you don’t want strawberry jam, I think an apple or apricot would be equally delicious.
The funnest part of baking is making pretty things so your friends can ‘ooh’ and ‘aah’ over it! At least that is what they did to me when they saw this coffee cake. Looks a lot more fancy than the work is.
So you will want to dive into this immediately. Don’t go for the middle with a fork just yet! Patience!