Honey-Pecan Coffee Cake
Makes 12 servings
|6||tablespoons margarine or butter, softened|
|9||tablespoons honey, divided|
|2-1/2||to 3-1/2 cups all-purpose flour, divided|
|1||package active dry yeast|
|1-1/4||cups toasted coarsely chopped pecans, divided|
|3||tablespoons brown sugar|
|1-1/2||tablespoons margarine or butter, melted|
|1||tablespoon ground cinnamon|
- Heat milk, softened margarine and 3 tablespoons honey in small saucepan over low heat until temperature reaches 120° to 130°F. Combine 2-1/4 cups flour, yeast and salt in large bowl. Slowly add heated milk mixture to flour mixture. Beat 2 eggs in small bowl; add to flour mixture. Stir with rubber spatula 2 minutes or until mixture is well blended. Scrape down side of bowl once. Gradually add more flour until soft but rough dough forms.
- Turn out dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic, gradually adding remaining flour to prevent sticking, if necessary. Shape dough into ball; cover with inverted bowl. Let rise in warm place 35 to 40 minutes or until dough has increased in size by one third. Punch down dough; turn out onto lightly floured surface. Roll out into 14X8-inch rectangle using lightly floured rolling pin.
- Combine 1 cup pecans, sugar, melted margarine, cinnamon and 3 tablespoons honey in small bowl. Spread evenly over dough; press in gently with fingertips. Starting from one long end, roll up tightly, jelly-roll style. Pinch seams lightly; turn seam side down. Flatten slightly. Twist dough 6 to 8 turns. Grease 9-inch cake pan. Place dough in pan in a loose spiral starting in center and working to the side. Tuck outside end under dough; pinch to seal. Loosely cover with lightly greased sheet of plastic wrap. Let rise in warm place 60 to 75 minutes or until doubled in bulk.
- Preheat oven to 375°F. Place pan on cookie sheet. Beat remaining egg with 1 teaspoon water in small bowl; brush on dough. Drizzle remaining 3 tablespoons honey evenly over top; sprinkle with remaining 1/4 cup pecans. Bake 40 to 45 minutes or until deep golden brown. Turn pan and tent with sheet of foil halfway through baking time to prevent burning. Remove foil for last 5 minutes of baking. Cool in pan on wire rack 5 minutes. Remove from pan. Cool completely on wire rack.
To toast nuts, first spread the nuts in an even layer on a shallow baking sheet. Next, bake in a preheated 350°F oven 10 to 15 minutes or until golden brown, stirring to toast evenly.
|Total Fat||16 g|
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