Caramel Pecan Coffee Cake

Serves 8 to 10

2 packages active dry yeast
1/4 cup warm water
1 cup milk
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter or margarine, melted
1 teaspoon salt
4-1/2-5 cups unbleached all-purpose flour
2 eggs, lightly beaten or equivalent egg substitute
1 jar Silver Palate Caramel Pecan Sauce
1-1/4 cups chopped pecans
1 cup dried currants
1 tablespoon ground cinnamon


Dissolve yeast in warm water. Scald milk by bringing it just to a simmer in a small saucepan over medium-high heat. Add sugar, 6 tablespoons of the butter and salt. Cool and add enough flour to form a thick batter. Gradually add yeast and eggs to batter. Add enough additional flour to form a fairly stiff dough. Turn out onto a floured surface and knead until dough is smooth and elastic, about 10 minutes. Place dough in an oiled bowl and let rise in a warm, draft free spot until double in bulk, about 2 hours. On a floured surface, roll out dough to a 22 x 16-inch rectangle. Brush with remaining 2 tablespoons of butter and 1/2 jar of the Silver Palate Caramel Pecan Sauce. Sprinkle with 1 cup of the pecans, currants and cinnamon and roll up, jelly-roll fashion. Shape into a ring and place, seam side down, on a buttered or parchment-lined baking sheet. Pinch ends together. Using floured scissors, make 1-inch cuts 1-inch apart in ring. Cover and let rise until doubled in bulk, about 25 minutes. Preheat oven to 350° F. Bake for 35 minutes, or until golden brown. While still warm, dribble remaining Silver Palate Caramel Pecan Sauce and pecans over top of cake. Let cool.

Silver Palate Products used in this recipe: