Best Paula Deens Ultimate Coffee Cake Recipes

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.

EASY COFFEE CAKE

Steps:

• Preheat Oven to 350 degrees.
• Spray bottom of 13x9 baking dish with a non-stick cooking spray. (Original recipe does not have this step, but i included it to make the removal of the cake easier).
• Spread one can of the Crescent Rolls in the bottom of the 13x9 Pan. Pinch all the edges together to make one sheet.
• Cream together 3/4 cup of sugar, cream cheese, Vanilla and egg yolk till creamy and smooth.
• Spread mixture over the Crescent rolls.
• Top with the second package of Crescent Rolls. Again, pinch together all the edges to make it one sheet.
• Beat the egg white till frothy and spread on top.
• Sprinkle the top with the remaining 1/4 cup of sugar and Pecans evenly.
• Bake for 30 to 35 minutes till nice and golden brown.

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

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 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°.
• 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.