As we continue our delightful journey through the “Home Cooking for the Holidays” series, we’re excited to bring you a sweet sensation straight from the kitchen of our team member Robin. The tantalizing aroma of freshly brewed memories and the comforting notes of pecan, butterscotch, and cinnamon unite in Robin’s cherished Walton’s Mountain Coffee Cake. Join us as we unveil the magic behind Robin’s family-favorite coffee cake, a confection that embodies the heart and soul of holiday baking.
Ingredients
- 1/2 cup of pecan halves
- Two 15-ounce packages of frozen white dinner-roll dough, 24 dough balls total
- One 4-serving size package of instant butterscotch pudding mix
- 1 cup of packed brown sugar
- 1/2 cup of butter (or margarine)
- 1/8 teaspoon of ground cinnamon
Directions
- Add ingredients – Generously grease a 10-inch 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 the dough balls. In a small saucepan, cook and stir brown sugar, butter (or margarine), and cinnamon until the butter is melted. Pour butter mixture over the pudding mix and dough balls in the tube pan.
- Refrigerate and let rise – Cover and refrigerate for 12 to 24 hours.
- Bake – Uncover and bake in 350-degree F oven for about 30 minutes or until the top is golden brown.
- Immediately invert onto serving dish – Immediately invert coffee cake onto a serving tray or plate. Let stand about 15 minutes to cool slightly before serving. Makes 12 servings.