Pecan coffee cake abm
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Pecan coffee cake abm
  Coffee    Pecans    Cakes  
Last updated 6/12/2012 12:50:06 AM. Recipe ID 11576. Report a problem with this recipe.
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      Title: Pecan coffee cake abm
 Categories: Breads, Desserts, Cyberealm, Kooknet
      Yield: 10 Servings
 
  1 1/2    Unsalted Butter; at room
           -temperature
      3    Eggs
      3    Egg Yolks
      2 ts Vanilla Extract
    1/2 c  Sugar
  3 1/4 c  Flour
    1/2 ts Salt
      1 tb Yeast

MMMMM--------------------------FILLING-------------------------------
      6 tb Unsalted butter; cut into 1"
           -pieces
  1 1/2 c  Dark Brown Sugar
    1/3 c  Corn Syrup
      3 tb Molasses
    1/4 c  Heavy Cream
      2 c  Pecan Halves; toasted
 
  Place all dough ingredients in the machine.  Program for knead and
  first rise and press start. At the end of the final cycle, transfer
  the dough to a well-oiled bowl, cover it with plastic and refrigerate
  for 2 hours. Generously butter a 12 cup bundt pan. Place the butter,
  sugar, corn syrup and molasses in a 2 quart saucepan set over medium
  heat. Allow the mixture to come to a boil. Cook 2 minutes at full
  boil. Remove from the heat and add the cream. Stir in combine and
  then immediately stir in the pecans. Continue to mix until all the
  pecans are covered.
  
  Pour a third of the filling into the prepared pan and set aside the
  rest to cool while you prepare the dough. On a lightly floured work
  surface, roll the dough into a 20 x 9 inch rectangle. Place the
  prepared pan nearby. Pour the rest of the filling down the length of
  the dough and use a metal spatula to quickly spread it to within 2"
  of the edges. Flip one long side of the dough over the middle, then
  the other, to form a long roll. Quickly lift the roll and place it in
  the pan so that the ends overlap slightly.
  
  Cover the pan with lightly oiled plastic wrap and allow the dough to
  rise in warm place until doubled in bulk. Preheat the oven to 375F.
  with the rack in the center position. Bake for 20 minutes and then
  reduce the heat to 350F. and bake it another 20 to 25 minutes. If
  the top is getting too brown, cover it loosely with foil. Put a cake
  rack over a large plate. Remove cake from oven and turn over onto the
  rack. Scoop up any filling that drips off and place it back on cake.
  Once filling has cooled, remove the cake to a serving plate.
  




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Recipe ID 11576 (Apr 03, 2005)

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