NUT ROLL COFFEE CAKE

Nut Roll Coffee Cake image

This walnut-swirled coffee cake is a great taste to wake up to, says Patricia Mele of Lower Burrell, Pennsylvania. As a finishing touch, drizzle with glaze or add a dusting of confectioners' sugar.

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup butter, melted
1/2 cup warm 2% milk (110° to 115°)
4 large egg yolks
2 tablespoons sugar
3/4 teaspoon salt
2-1/2 cups all-purpose flour
FILLING:
3 large egg whites
1 cup plus 3 tablespoons sugar, divided
2 cups ground walnuts
2 tablespoons 2% milk
2 teaspoons ground cinnamon

Steps:

In a large bowl, dissolve yeast in warm water. Add the butter, milk, egg yolks, sugar, salt and flour. Beat until smooth (mixture will be sticky). Cover and refrigerate overnight., For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons at a time, on high until sugar is dissolved. In a large bowl, combine the walnuts, milk, cinnamon and remaining sugar; fold in egg whites., Divide dough in half. On a well-floured surface, roll each portion into an 18x12-in. rectangle. Spread filling evenly over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place one filled roll seam side up in a greased 10-in. tube pan. Top with second roll, seam side down. Bake at 350° until golden brown, 40-45 minutes. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 325 calories, Fat 19g fat (8g saturated fat), Cholesterol 82mg cholesterol, Sodium 210mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.