Paula Deens Ultimate Coffee Cake Recipe 475 Food

CHRISTMAS MORNING COFFEE CAKE

Steps:

• Preheat oven to 350 °F. Combine flour, sugar, salt and baking powder. Use a whisk to ensure there are no lumps.
• Remove a 1/2 cup of the flour mixture and set aside.
• Then if you have a food processor, place your pastry blender and "cut in" the shortening until the flour mixture is combined. If you do not have a food processor use a standard mixer or good ole' fashion elbow grease.
• Add milk and beaten egg into flour mixture.
• Place into a 8×8 pan. Sprinkle with 1/2 cup of the reserved flour mixture on top of the batter.
• Sprinkle with cinnamon.
• Bake for 25 minutes.

ULTIMATE COFFEE CAKE (PAULA DEEN)

Steps:

• The night before place frozen rolls in well greased bundt pan.
• Sprinkle dry pudding mix over rolls, sprinkle brown sugar over pudding mix, sprinkle chopped pecans over brown sugar, pour melted butter over all.
• To prevent dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature about 8 to 10 hours.
• Preheat oven to 350 degrees.
• Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
• Enjoy!
• UPDATE: You are right! I didn't realize that when I was making it, I was only using 14 rolls. I tried it with 16 this morning and while rising, the dough 'overflowed', I can't imagine using 18. Maybe Paula was using a bigger Bundt pan? Anyway, with a regular sized Bundt, I've found 14 rolls to work out great!

ULTIMATE COFFEE CAKE

Steps:

• The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
• Preheat oven to 350 °F.
• Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

PAULA DEEN'S NUTTY ORANGE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, combine the granulated sugar, pecans, and zest; set aside.
• Score and cut the cream cheese into 20 equal pieces, approximately 3/4 teaspoons each. Separate the biscuits.
• Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal.
• Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture.
• Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter.
• Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

PAULA DEEN'S SPICY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 10-inch tube pan.
• Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well.
• In a separate bowl, combine sugar, cinnamon, and pecans.
• Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top.
• Pour the rest of batter into pan and sprinkle with the rest of sugar mixture.
• Bake 1 hour. Let cool and remove from pan.

PAULA DEEN'S ULTIMATE COFFEE CAKE RECIPE - (4.7/5)

Steps:

• The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours. Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks. Read more at: http://www.foodnetwork.com/recipes/paula-deen/ultimate-coffee-cake-recipe.html?oc=linkback

ULTIMATE COFFEE CAKE DANISH

Steps:

• Preheat oven to 350 degrees.
• Press the dough from 1 can of crescents into the bottom of a 9-x 13-inch baking dish. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 3/4 cup of the sugar, the vanilla, and the egg yolk at medium speed until soft and lump-free, about 5 minutes, scraping down the sides as you do so. Spread this mixture over the dough. Top with the second can of crescent dough.
• In a medium bowl, beat the egg white with a whisk just until frothy and brush on top of the cake. Sprinkle the cake with the remaining 1/4 cup sugar and 1/2 cup of chopped pecans, if desired. Bake until a toothpick inserted into the center comes out clean and the cake is nicely golden, 30 to 35 minutes. Let cool in the pan. Serve warm.