SARA LEE PECAN COFFEE CAKE
Recipe is from chow hound close to the original but not exactly
Provided by Deaconbill
Categories Desserts
Time 2h30m
Yield 12
Number Of Ingredients 20
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.
Nutrition Facts : Calories 327 calories, Fat 17.2203325572488 g, Carbohydrate 40.6158946538139 g, Cholesterol 40.355416684828 mg, Fiber 1.91818800445389 g, Protein 4.2534352787902 g, SaturatedFat 7.07778180609293 g, ServingSize 1 1 Serving (98g), Sodium 1244.77643120473 mg, Sugar 38.6977066493601 g, TransFat 1.17030770782288 g
SARA LEE BUTTER COFFEE CAKE - COPYCAT
Posted in response to a request. Found in an online search. I have to admit, it sounds pretty good.... *making note to self to try this soon* EDITED TO SAY: I made this recipe yesterday to take to an early morning meeting at work. It was quite good and everyone liked it... even folks who don't generally like sweet things. I followed the directions exactly... even beating the batter for exactly 8 minutes. The results weren't "gag me w/ a spoon" sweet, thankfully and, altho buttery, not as buttery as the real thing. I will keep the recipe on file for future "I need to take something breakfast-y" reference.
Provided by Impera_Magna
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 763, Fat 33.4, SaturatedFat 5.1, Cholesterol 107.8, Sodium 772.4, Carbohydrate 108.6, Fiber 1.9, Sugar 76.1, Protein 7.2
COFFEE CAKE
Provided by Sandra Lee
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.
- Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
- In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.
- Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.
"SARA LEE" POUND CAKE - COPYCAT
Make and share this "sara Lee" Pound Cake - Copycat recipe from Food.com.
Provided by Wildflour
Categories Dessert
Time 1h24m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 325º.
- Spray 8-1/2" Pyrex loaf dish with Pam. Cream butter with sugar on high speed of mixer for 5 minutes.
- Add 1 egg and then a little flour, beating 2 minutes.
- Add 2nd egg and half of remaining flour and beat 2 minutes.
- Add sour cream, rest of flour and extracts, beating 2 minutes.
- Spread batter evenly in dish.
- Bake for 65 minutes or until tester comes out clean.
- Remove from dish. Slice 1/2" thick.
- Be sure to slice before freezing loaf.
- Thaw to use within 6 months.
Nutrition Facts : Calories 3575.7, Fat 203.9, SaturatedFat 124.8, Cholesterol 926.9, Sodium 1473.9, Carbohydrate 401.2, Fiber 5.6, Sugar 237, Protein 37.2
MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SARA LEE BUTTER COFFEE CAKE RECIPE - (4.4/5)
Provided by sunshine68
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Grease 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 the mixture in buttered 9 x 13 pan. Mix sugar and cinnamon and sprinkle 1/2 of the mixture over the batter Spread rest of batter and rest of sugar mixture on top. Swirl a knife through the batter. Bake for 30 to 35 minutes. Combine the topping ingredients and drizzle on the cake.
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