Wednesday, February 15, 2012


1/4 cup butter
1/2 packed cup brown sugar
1/2 cup pecan halves
1 pkg active dry yeast
1/4 cup hottest tap water
2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1/4 teaspoon soda
1 cup dairy sour cream
1 egg

Melt 2 tablespoons butter in each of two 8-inch round cake pans.  Sprinkle half the brown sugar then half the pecans over the butter in each pan.  Set aside while you prepare the dough.
In a large mixer bowl dissolve the yeast in the hot water.  Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream, and egg.  Blend on low mixer speed for about half a minute while scraping down the sides of the bowl constantly.  Turn speed to high and beat for two minutes while scraping down the sides of the bowl occasionally.  Stir in the remaining flour.  Using a tablespoon, drop the batter over the pecan mixture in each of the pans.  Let rise in a warm spot for 50 minutes.  Note, this dough will not double!

Preheat oven to 350 degrees.  Bake the rounds 25 to 30 minutes or until golden brown.  Immediately remove from oven and invert pans onto serving plates.  Leave the pans in place for about a minute to allow the butterscotch to drizzle over the coffee cakes.  Serve warm.

Yield: 2 round coffee cakes.

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