Praline Pull-Apart Coffee Cake

Name: Praline Pull-Apart Coffee Cake
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/3 cup sugar, divided; 1-1/2 cups warm water (110° to 115°), divided; 1/2 cup butter, softened; 2 eggs; 1/4 cup nonfat dry milk powder; 1 teaspoon salt; 5 to 5-1/2 cups all-purpose flour; 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, melted

15 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/3 cup sugar, divided
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, softened
2 eggs
1/4 cup nonfat dry milk powder
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
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, melted

Directions

1

In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine the butter, eggs, milk powder, salt, yeast mixture, remaining sugar and water and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

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.
3

Sprinkle pecans into two greased 9-in. round baking pans. Combine the brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle with butter.
4

Divide dough in half; shape each portion into 15 balls. Place over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes.
5

Bake at 375° for 30 minutes or until golden brown. Cool for 1 minute; invert onto a serving platter.