Cinnamon Pecan Coffee Cake
Made in a candy cane shape for a neat Christmas presentation, this coffee cake is a delicious combination of pecan, sugar, and cinnamon, topped with an almond glaze.
Ingredients
- 1 recipe Easy Artisan Bread use 1/4 of the dough per coffee cake
- 1 cup brown sugar
- 1 cup flour
- 1/2 cup 1 stick butter
- 1/2 cup chopped pecans
- 1 Tbsp. ground cinnamon
Glaze
- 1 cup confectioners/10-x/powdered sugar
- 1 tsp. almond extract
- 1 tsp. vanilla extract
- 3 tsp. milk
Instructions
- Prepare a batch of Easy Artisan Bread dough the day or night before.
- Pre-heat the oven to 450 degrees and place a pan of water on the bottom rack.
- Take the dough out of the fridge and sprinkle with flour.
- Pull off 1/4 piece of the dough and place on a floured counter.
- Sprinkle with additional flour and roll into a large oval, approx. 10-12 inches wide and 2 feet long.
- In a bowl, mix the flour, brown sugar, pecans, butter, and cinnamon until crumbly.
- Spread this mixture down the center of the dough.
- Cut slits down each side from the filling to the edge, approximately 1 - 1 1/2 inches wide.
- Starting at the end, fold the end piece of dough towards the center, then fold over the strips - one side, then the other, all the way to the end. Tuck the end piece towards the middle.
- Carefully place onto a greased cookie sheet and form into the shape of a candy cane.
- Place in the oven and turn the heat down to 400 degrees.
- Bake 35-40 minutes until lightly golden brown.
- Let cool a bit.
- Mix the glaze ingredients.
- Drizzle over the coffee cake.
- Serve!