Monday, February 18, 2013

Pecan Coffee Cake

I had a little too much fun last night, so I was extremely happy when this amazing Pecan Coffee Cake came out of the oven this morning. You can pull warm, sticky pieces right off of the cake and put them directly into your mouth. Minimal effort and high reward - I love these.

Note: This coffee cake does require some advanced planning, because you put it together the night before you bake it.

Recipe - Paula Deen's Ultimate Coffee Cake

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
The next morning - preheat oven to 350 degrees
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks or fingers.

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