SARA LEE PECAN COFFEE CAKE
Recipe is from chow hound close to the original but not exactly
Provided by Deaconbill
Categories Desserts
Time 2h30m
Yield 12
Number Of Ingredients 20
Steps:
- 1. Dissolve sugar in warm water in a bowl. Add yeast and mix well until dissolved . Set aside and allow yeast to bloom (about 10 minutes). Next combine flour, sugar and salt in a large bowl. Mix the soften butter into the flour mixture by rubbing the butter and flour between your thumb and index finger. 2. Scald milk and allow to cool slightly. Beat egg with milk and add to the flour mixture. Add proofed yeast and mix together until combined. With a dough hook in mixer knead for 10 minutes until dough is smooth and tacky. if dough is to slack add flour 1 tablespoon at a time until dough comes together. Cover and set in a warm place to double in bulk . 3. While dough rises, make the topping mixture by creaming together the butter, sugar and cinnamon . Add the chopped pecans and mix until the butter, flour and sugar are mixed well. (Reserve the pecan halves for the top of cake) 4. Punch down the dough, dump out on a floured board, and knead for five minutes or until the dough feels silky. Dough should be quite soft. Roll out into a 16 inches circle about 1/4 inch thick. Dust and rub the surface with Flour. Next make 12 radial cuts from the outside edge about 1/2 of the way to the center. Cut disc into 4 and then each quadrant into 3. 5. To move the dough to the cake pan. Fold the radials to the center of the disc. Make sure that the dough has been dusted and rubbed with flour so the radials do not stick unto itself. After folding the radials to the center, lift the dough and gently place into a 9" greased and floured cake pan. Unfold each radial and lay the strip flat against the cake pan edge and let the reminder of the dough hang over the top edge of the cake pan. . 6. Sprinkle half the cinnamon, sugar, pecan mixture over the dough. Take one of the twelve strips of dough, pull slightly and twist it once and fold it in half towards the center of the cake pan. Repeat with each of the radials so they all overlap towards the center. When done sprinkle the remaining cinnamon, sugar, nut mixture over the top of the cake. Next place the pecan halves in two rows in a radiating pattern onto the folded radials pressing slightly. Cover and Let rise in a warm place until double 7. Before baking brush the top of the dough with milk. Bake for 35 minutes at 350 F on bottom rack. After 20 minutes of baking and when dough has browned, cover the top loosely with aluminum foil for the remainder of the baking time. While cake is baking make icing by creaming together the powder sugar, Vanilla, and milk to make a stiff glaze. Place in a disposable piping bag and place in refrigerator. 8. When the coffee cake has baked and internal temperature is 190 degrees. Make sure the center of the cake is cooked and not raw. Remove from oven and let cool 5 minutes. . 9. Ice the coffee cake by piping a 1/8" bead in a crisscross pattern across the top of cake. Serve warm.
Nutrition Facts : Calories 327 calories, Fat 17.2203325572488 g, Carbohydrate 40.6158946538139 g, Cholesterol 40.355416684828 mg, Fiber 1.91818800445389 g, Protein 4.2534352787902 g, SaturatedFat 7.07778180609293 g, ServingSize 1 1 Serving (98g), Sodium 1244.77643120473 mg, Sugar 38.6977066493601 g, TransFat 1.17030770782288 g
PECAN COFFEE CAKE
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. -Becky Wax, Tuscola, Illinois
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.
Nutrition Facts : Calories 335 calories, Fat 16g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 332mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
COPYCAT RECIPE: "SARA LEE" BUTTER COFFEE CAKE
Every single time I make this, I get so many compliments on it! This cake melts in your mouth with it's buttery and cinnamon flavor!
Provided by Diana Bradfield
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350*. Grease a 9x13 baking pan.
- 2. Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla. (1 Tablespoon of each).
- 3. Pour 1/2 of batter mixture into the greased pan.
- 4. Mix white sugar and cinnamon and sprinkle 1/2 of this over the batter. Spread rest of batter into pan and then rest of sugar/cinnamon on top of that. Take a knife and swirl through the mixture. Bake for 30-35 minutes.
- 5. Let cake cool and drizzle with glaze: Powdered sugar, hot milk, butter extract and vanilla extract.
SARA LEE BUTTER COFFEE CAKE - COPYCAT
Posted in response to a request. Found in an online search. I have to admit, it sounds pretty good.... *making note to self to try this soon* EDITED TO SAY: I made this recipe yesterday to take to an early morning meeting at work. It was quite good and everyone liked it... even folks who don't generally like sweet things. I followed the directions exactly... even beating the batter for exactly 8 minutes. The results weren't "gag me w/ a spoon" sweet, thankfully and, altho buttery, not as buttery as the real thing. I will keep the recipe on file for future "I need to take something breakfast-y" reference.
Provided by Impera_Magna
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Butter a 9 x 13 baking pan.
- Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
- Add butter extract and vanilla.
- Pour 1/2 of mixture in buttered 9 x 13 pan.
- Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
- Swirl knife through. Bake for 30 to 35 minutes.
- Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.
Nutrition Facts : Calories 763, Fat 33.4, SaturatedFat 5.1, Cholesterol 107.8, Sodium 772.4, Carbohydrate 108.6, Fiber 1.9, Sugar 76.1, Protein 7.2
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