CARAMEL PECAN COFFEE CAKE

CARAMEL PECAN COFFEE CAKE image

Yield 8 - 10

Number Of Ingredients 12

2 packages active dry yeast
1/4 cup warm water
1 cup milk
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter or margarine, melted
1 teaspoon salt
4-1/2-5 cups unbleached all-purpose flour
2 eggs, lightly beaten or equivalent egg substitute
1 jar Silver Palate Caramel Pecan Sauce
1-1/4 cups chopped pecans
1 cup dried currants
1 tablespoon ground cinnamon

Steps:

Dissolve yeast in warm water. Scald milk by bringing it just to a simmer in a small saucepan over medium-high heat. Add sugar, 6 tablespoons of the butter and salt. Cool and add enough flour to form a thick batter. Gradually add yeast and eggs to batter. Add enough additional flour to form a fairly stiff dough. Turn out onto a floured surface and knead until dough is smooth and elastic, about 10 minutes. Place dough in an oiled bowl and let rise in a warm, draft free spot until double in bulk, about 2 hours. On a floured surface, roll out dough to a 22 x 16-inch rectangle. Brush with remaining 2 tablespoons of butter and 1/2 jar of the Caramel Pecan Sauce. Sprinkle with 1 cup of the pecans, currants and cinnamon and roll up, jelly-roll fashion. Shape into a ring and place, seam side down, on a buttered or parchment-lined baking sheet. Pinch ends together. Using floured scissors, make 1-inch cuts 1-inch apart in ring. Cover and let rise until doubled in bulk, about 25 minutes. Preheat oven to 350° F. Bake for 35 minutes, or until golden brown. While still warm, dribble remaining Caramel Pecan Sauce and pecans over top of cake. Let cool.