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Praline Pull-Apart Coffee Cake

By: Carol Mead  
"I developed this recipe for our church youth fund-raiser. We sold the cakes frozen and ready-to-bake."

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Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
55 Min

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Original Recipe Yield 30 servings
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 3 1/3 cups sugar, divided
  • 1 1/2 cups warm water (110 degrees to 115 degrees), divided
  • 1/4 cup instant nonfat dry milk powder
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 2 eggs
  • TOPPING:
  • 1/2 cup chopped pecans
  • 1 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup butter or margarine, melted

Directions

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup water; set aside. In a mixing bowl, combine milk powder, butter, salt and remaining sugar and water; mix well. Add 2-1/2 cups flour, eggs and yeast mixture; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, sprinkle pecans in two greased 9-in. round cake pans. Combine brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle butter over top. Divide dough in half; shape each half into 16 balls. Place balls over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Bake at 375 degrees F for 30 minutes or until golden brown. Let cool for 1 minute; invert onto a serving platter.

Footnotes

  • Editor's Note: Coffee cakes may be frozen before baking and thawed for 4 hours in the refrigerator. Place in a cold oven; set oven to 375 degrees F. Bake for 35-40 minutes or until browned.
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