Pecan-Butterscotch Coffee Cake
A delightful coffee cake with layers of soft dough, crunchy pecans, and rich butterscotch flavor. Perfect for breakfast or brunch, its sweet aroma and comforting taste make it a crowd-pleaser for gatherings or family mornings. The combination of cinnamon and pecans adds warmth and texture.
Ingredients
Instructions
- The night before, partially defrost the dough.
- Grease a Bundt pan and evenly place the chopped pecans in the bottom.
- Arrange the rolls on top of the pecans.
- Sprinkle the dry butterscotch pudding mix over the rolls, then sprinkle with cinnamon.
- Combine the margarine and brown sugar and heat until simmering.
- Pour the hot mixture over the dough in the pan.
- Let the dough rise overnight.
- Bake in a preheated oven at 375°F for 30 minutes.
- Turn the cake upside down onto a serving dish.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don't have butterscotch pudding, vanilla pudding can be used as a substitute. Make sure to let the dough rise overnight in a warm place to ensure it doubles in size, which is crucial for a light texture. You can also add some chocolate chips for extra sweetness, which pairs beautifully with the butterscotch flavor.
Serving Suggestions
This coffee cake is perfect for brunch or a cozy afternoon tea. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It pairs wonderfully with a hot cup of coffee or tea. Consider serving alongside Northern Michigan Salad for a refreshing contrast.
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 about 20-30 seconds or warm in the oven at 350°F for 10-15 minutes until heated through. Avoid refrigerating, as it can dry out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Butterscotch Coffee Cake contains roughly 144 calories, with 1g protein, 16g carbohydrates, and 9g fat.
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 use frozen dinner roll dough for this recipe?
Yes, you can use frozen dinner roll dough. Just allow it to partially defrost overnight before using. This will give you the right texture and rise needed for the cake to turn out fluffy and delicious.
What can I substitute for the pecans?
If you're looking for a nut-free option, you can omit the pecans entirely or replace them with sunflower seeds or pumpkin seeds for added crunch. Alternatively, walnuts or almonds can also work well if you're not allergic to nuts.
How can I make this recipe ahead of time?
You can prepare the cake up to the point of baking it. Once you've poured the hot margarine and brown sugar mixture over the dough, cover the pan tightly with plastic wrap and refrigerate. In the morning, let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
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).