Colorado Coffee Cake
A delightful overnight coffee cake with pecans, brown sugar, and butterscotch pudding, perfect for breakfast or brunch gatherings, offering sweet, nutty flavors with a tender crumb.
Ingredients
Instructions
- Generously grease a 10-inch fluted tube pan.
- Sprinkle pecans in the bottom of the pan.
- Arrange the frozen dough balls on top of the pecans; sprinkle pudding mix over dough balls.
- In a small saucepan, cook and stir the brown sugar, butter, and cinnamon until butter is melted.
- Pour the butter mixture over the pudding mix and dough balls in the tube pan.
- Cover and refrigerate for 12 to 24 hours.
- Uncover and bake in a 350°F oven about 30 minutes or until the top is golden brown.
- Immediately invert the coffee cake onto a serving platter.
- Let stand about 15 minutes to cool slightly before serving.
Tips & Substitutions
For best results, use fresh frozen dinner-roll dough for a light and fluffy texture. You can substitute walnuts for pecans if desired. If you want to add a touch of flavor, consider a sprinkle of nutmeg alongside the cinnamon when cooking the butter and sugar. This cake is perfect for brunch or as a sweet treat alongside coffee.
Serving Suggestions
Serve this coffee cake warm, ideally with a cup of coffee or tea. It pairs beautifully with Floating Peaches for a fruity contrast. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. This dish is fantastic for gatherings or as a comforting breakfast treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, place individual slices in the microwave for 15-20 seconds or warm in a 350°F oven for about 10 minutes until heated through. This ensures the cake retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Colorado Coffee Cake contains roughly 312 calories, with 2g protein, 33g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (44% of the Daily Value), and a good source of calcium and iron. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this coffee cake ahead of time?
Yes, you can prepare the cake and refrigerate it overnight before baking. Just ensure it is covered tightly. This allows the flavors to meld beautifully and the dough to rise slightly, resulting in a more flavorful cake.
What if I don't have instant butterscotch pudding mix?
If you don’t have butterscotch pudding mix, you can substitute it with vanilla pudding mix. The flavor will be slightly different, but it will still create a rich and delicious cake. Just ensure it’s instant pudding for the best texture.
Can I freeze the coffee cake?
Yes, you can freeze the coffee cake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).