Cinnamon Pecan Coffee Cake

1. 1

   Dissolve yeast in warm water; set aside.

2. 2

   Combine sugar, oil, eggs, salt and yeast mixture in a large mixing bowl.

3. 3

   Beat at medium speed for 1 minute.

4. 4

   Add 4 cups flour, beating at low speed and scraping bowl occasionally until mixture is smooth and elastic.

5. 5

   Stir remaining 3 1/2 cups flour to make a soft dough. Place in a greased bowl.

6. 6

   Cover and let rise one hour.

7. 7

   Combine sugar and cinnamon in a small bowl and set aside.

8. 8

   Punch dough down and shape into 1-inch balls.

9. 9

   Dip balls in melted butter, then in cinnamon mixture.

10. 10

    Layer half of balls in a well-greased 10-inch Bundt pan, sprinkling with pecans after each layer. Repeat procedure with balls, butter, cinnamon mixture and pecans in another well-greased 10-inch Bundt pan.

11. 11

    Cover both pans and chill dough 8 hours.

12. 12

    Pour topping glaze over dough.

13. 13

    Bake at 325u00b0 for 40 minutes.

14. 14

    Invert onto large serving platter.

15. 15

    Yields 2 (10-inch) coffee cakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.