PECAN COFFEE CAKE

PECAN COFFEE CAKE image

Yield 26-28 buns

Number Of Ingredients 6

3/4 cup tightly packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
3/4 cup pecan pieces
1/4 cup orange juice
1 teaspoon pure vanilla extract
Refrigerator dough

Steps:

Grease a 9-inch round cake pan and set aside Use the metal blade of a processor to cream together the brown sugar and butter. Process about 20 seconds stopping once or twice to scrape down the bowl. Add the pecans, orange juice and vanilla and turn the machine on and off 6 to 8 times or until the nuts are coarsely chopped. Spread the mixture over the bottom of the pan. Divide the dough into 26 to 28 equal pieces and roll each into a smooth ball about 11/4 inch in diameter. Set the balls on the pecan mixture in one layer leaving a little space between them. Cover with oiled plastic wrap and let rise in a warm place(75' to 80') for about 11/2 hours or until doubled. Preheat the oven to 350'. Bake for 25 to 30 minutes or until lightly brown. Cool in pan for 5 minutes and then invrt overr a plate. Scrape any remaining pecan mixture over the top and cool a few minutes more before serving