Sara Lee Pecan Coffee Cake Food

SARA LEE PECAN COFFEE CAKE

Steps:

• 1. Dissolve sugar in warm water in a bowl. Add yeast and mix well until dissolved . Set aside and allow yeast to bloom (about 10 minutes). Next combine flour, sugar and salt in a large bowl. Mix the soften butter into the flour mixture by rubbing the butter and flour between your thumb and index finger. 2. Scald milk and allow to cool slightly. Beat egg with milk and add to the flour mixture. Add proofed yeast and mix together until combined. With a dough hook in mixer knead for 10 minutes until dough is smooth and tacky. if dough is to slack add flour 1 tablespoon at a time until dough comes together. Cover and set in a warm place to double in bulk . 3. While dough rises, make the topping mixture by creaming together the butter, sugar and cinnamon . Add the chopped pecans and mix until the butter, flour and sugar are mixed well. (Reserve the pecan halves for the top of cake) 4. Punch down the dough, dump out on a floured board, and knead for five minutes or until the dough feels silky. Dough should be quite soft. Roll out into a 16 inches circle about 1/4 inch thick. Dust and rub the surface with Flour. Next make 12 radial cuts from the outside edge about 1/2 of the way to the center. Cut disc into 4 and then each quadrant into 3. 5. To move the dough to the cake pan. Fold the radials to the center of the disc. Make sure that the dough has been dusted and rubbed with flour so the radials do not stick unto itself. After folding the radials to the center, lift the dough and gently place into a 9" greased and floured cake pan. Unfold each radial and lay the strip flat against the cake pan edge and let the reminder of the dough hang over the top edge of the cake pan. . 6. Sprinkle half the cinnamon, sugar, pecan mixture over the dough. Take one of the twelve strips of dough, pull slightly and twist it once and fold it in half towards the center of the cake pan. Repeat with each of the radials so they all overlap towards the center. When done sprinkle the remaining cinnamon, sugar, nut mixture over the top of the cake. Next place the pecan halves in two rows in a radiating pattern onto the folded radials pressing slightly. Cover and Let rise in a warm place until double 7. Before baking brush the top of the dough with milk. Bake for 35 minutes at 350 F on bottom rack. After 20 minutes of baking and when dough has browned, cover the top loosely with aluminum foil for the remainder of the baking time. While cake is baking make icing by creaming together the powder sugar, Vanilla, and milk to make a stiff glaze. Place in a disposable piping bag and place in refrigerator. 8. When the coffee cake has baked and internal temperature is 190 degrees. Make sure the center of the cake is cooked and not raw. Remove from oven and let cool 5 minutes. . 9. Ice the coffee cake by piping a 1/8" bead in a crisscross pattern across the top of cake. Serve warm.

SARA LEE BUTTER COFFEE CAKE - COPYCAT

Steps:

• Preheat oven to 350*.
• Butter a 9 x 13 baking pan.
• Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
• Add butter extract and vanilla.
• Pour 1/2 of mixture in buttered 9 x 13 pan.
• Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
• Swirl knife through. Bake for 30 to 35 minutes.
• Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.