- The first place I’m linking it to #TwelveLoaves event for October , a monthly bread baking challenge I run with Barb of Creative Culinary and Jamie from Life’s a Feast. October is: Sometimes I feel like a nut… a seed or a grain! You have until the end of the month to link up your bread (quick or yeasted). Join us!
- BYOB bread baking event hosted by Heather from Girlichef, Michelle from Delectable Musings, and Connie from My Discovery of Bread.
- Recipe box #18 by Bizzy Bakes.
- Susan from Wild Yeast Blog
Pecan Yeasted Coffee Cake
Recipe adapted from the World’s Quickest Yeasted Coffee Cake from Cake Keeper
3/4 cup almond milk
4 tablespoons (1/2 stick) unsalted butter (I used Earth Balance)
2 envelopes (1-1/2 tablespoons) instant yeast
1-3/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup dark corn syrup
3/4 cup packed light brown sugar
3/4 cup finely shopped pecans Method
Line a 9 x5 loaf pan with parchment paper (also can be made in an 8-inch square baking pan). Spray with baking spray.
Heat the milk and 2 tablespoons butter in a small saucepan until the butter is melted and the milk is very warm to the touch. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with an electric mixer on medium-low speed until you have a sticky dough. Press the dough into the prepared pan.
Combine the granulated sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugar evenly over the batter.
Melt the remaining 2 tablespoons of butter. Combine the corn syrup, brown sugar, and melted butter in a medium bowl and stir. Spread over the dough (I ended up using half. If you use an 8-inch square baking pan, you will need the whole portion). Sprinkle pecans evenly across the top.
Happy Monday and happy baking! Thanks for stopping by.