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Cherry Pecan Coffee Cake

Southern.Crockpot's picture
  Sugar 1⁄3 Cup (5.33 tbs)
  Soft butter 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs)
  Evaporated milk 1⁄2 Cup (8 tbs)
  Dry yeast 1⁄4 Ounce (1 package)
  Warm water 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten
  Chopped candied cherries 1 Cup (16 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Sifted flour 4 1⁄2 Cup (72 tbs)
  Confectioners' sugar 2⁄3 Cup (10.67 tbs)
  Vanilla 1⁄2 Teaspoon

Combine the sugar, butter and salt in a large mixing bowl.
Add the boiling water and stir until butter is melted.
Add 3/4 cup evaporated milk.
Sprinkle yeast over warm water and stir until dissolved.
Add to butter mixture.
Stir in the eggs, candied cherries and pecans.
Add the flour, 1 cup at a time, beating until smooth after each addition.
Cover and let rise in a warm place for 1 hour to 1 hour and 30 minutes or until doubled in bulk.
Stir down and beat for 2 minutes.
Turn into a well-greased 10-inch tube pan.
Cover and let rise for about 45 minutes or until doubled in bulk.
Bake in 375-degree oven for 50 to 55 minutes or until browned.
Remove from pan and cool on wire rack.
Mix the confectioners' sugar, 1 tablespoon evaporated milk and vanilla and spread on the coffee cake.
Decorate with candied cherries and pecan halves, if desired.

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