Here's a mighty tasty coffee cake to serve family or guests. You can make it. It's easy. Put this cake together the night before so the rolls can thaw and rise before you bake the cake just before breakfast in the morning. You'll need a Bundt cake pan to turn out a beautiful cake. I got this recipe from my daughter, Stephanie, who is an excellent baker.
Ingredients:
- 15-18 frozen white yeast dinner rolls (such as Rhodes Rolls)
- 1, 3.5 oz box of instant butterscotch pudding
- 1 cup brown sugar, firmly packed
- 1 Tablespoon cinnamon
- 1 stick butter, melted
- 1/2 cup chopped pecans
Instructions:
Preheat the oven to 325 degrees.
1. Layer all ingredients in the order present in a greased deep Bundt pan. Spray the pan with cooking oil. Add the ingredients, Cover the pan with foil (spray the foil with cooking oil). Top with a clean dish drying towel and allow the cake to sit overnight.
2. In the morning, remove the towel and foil and bake the coffee cake at 325 degrees for 30 minutes. (Some people bake this coffee cake at 350 degrees, but we think 325 degrees works better).
3. Let the cake cool for 5 minutes. Put a platter on top of the cake pan and flip the coffee cake out onto the platter. Each person can use a fork to pull off the rolls as shown in the picture. (We didn't have the pecans for this baking, but I highly recommend that you use them.)
This is a rich and delicious coffee cake!
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