Waltons Mountain Coffee Cake
Submitted by applepie_or
Overnight pull-apart coffee cake with frozen dough balls, butterscotch pudding, brown sugar, pecans, and cinnamon. Prep the night before and bake golden in the morning.
YIELD
1 cakePREP
25 minCOOK
35 minREADY
13 hrsThis is monkey bread’s cozy, butterscotch-kissed cousin, and it practically makes itself while you sleep.
Frozen dinner roll dough balls get layered over pecan halves in a bundt pan, dusted with butterscotch pudding mix, then drenched in a melted brown sugar-butter-cinnamon sauce. Pop it in the fridge overnight and bake it in the morning.
What comes out is a sticky, pull-apart coffee cake with a caramelized pecan bottom that becomes the top when you flip it onto a platter. Fair warning: it gets gloriously messy.
Kitchen Tips
- Generously grease the pan. The caramel will stick if you skimp.
- Give it the full 12 to 24 hours in the fridge. The dough needs that time to thaw and rise slowly.
- Invert onto a platter with a lip or a rimmed baking sheet. The butterscotch sauce will pool and drip.
- Let it sit 15 minutes after flipping so the caramel settles and the bread firms up enough to pull apart cleanly.
Ingredients
Directions
Generously grease a 10 in fluted tube pan.
Sprinkle pecans in the bottom of the pan.
Arrange the frozen dough balls on top of the pecans.
Sprinkle pudding mix over dough balls.
In a small saucepan cook and stir brown sugar, butter or margarine along with cinnamon until butter is melted.
Pour butter mixture over pudding mix and dough balls in the tube pan.
Cover and refigerate for 12 to 24 hrs.
Uncover and bake 350℉ (180℃) oven about 35 minutes or until top is golden brown.
Immediately invert coffee cake onto a good size serving tray.
This gets a bit messy! Let stand about 15 minutes to cool slightly.
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