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Praline Pull-Apart Coffee Cake

Praline Pull-Apart Coffee Cake

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

55 m servings
Serving size has been adjusted!
Original recipe yields 30 servings

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Directions

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  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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Reviews

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This recipe was a challenge for me. I followed the recipe exactly, but when it came time to knead the dough, it was the consistency of cake batter and I used all 5 cups of flour. I added extra...

I have made this recipe using frozen bread dough (saves time!!) and it tastes delicious. I don't see the need to go thru all the work of making a yeast dough unless you like to bake that way. J...

3.5 cups of sugar is WAY TOO MUCH for a yeasted Bread. I just finished making the dough for this (it is in its 1st rise now) with the following revisions:1. Cut sugar to 1/2 cup 2. Increase flo...

Looks good but why powdered milk? Wouldn't it be easier (and maybe more flavorful) to use 1/4 cup water for the yeast and then just use 1 1/4 cup of scalded milk? Another reader said the dough...

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