Butterscotch Coffee Cake
Made from freshly baked frozen bread dough that's wrapped in a caramelized, chopped pecan glaze of butterscotch pudding and brown sugar is this decadent Butterscotch Coffee Cake recipe. Quickly prep this coffee cake the night before and bake it the next morning for a stress-free breakfast!
Servings 12 slices
Ingredients
- ¾ cup chopped pecans
- 1 frozen bread loaf thawed for at least 45 minutes
- ¾ cup packed brown sugar
- 3.5 ounces Butterscotch pudding, cook & serve(not instant) 1 package
- ½ cup butter 1 stick
Instructions
Prepare the night before:
- Lightly grease the bundt cake pan with cooking spray and sprinkle the chopped pecans around the bottom to make an even layer
- Take the slightly thawed bread dough and cut it into 12 equal pieces. Then layer them on top of the chopped pecans in the cake pan.
- Mix the butterscotch pudding package and brown sugar. Sprinkle that evenly on top of the bread dough pieces.
- Completely melt the butter and drizzle it on top of the brown sugar and pudding mixture. Let the butterscotch coffee cake rise overnight on the counter. Do NOT refrigerate.
The next morning:
- After the bread dough has risen, bake it at 350 degrees Fahrenheit for 30 minutes. The top should be a rich golden brown. Remove the cake from the oven and let it sit for a minute or two.
- Take a slightly larger serving plate and invert(or remove) the coffee cake onto the plate. Serve immediately. The glaze will harden as it cools.