Praline Coffee Cake

By LoriCaputo

Ingredients

• 3 to 3 -1 / 2 cups all-purpose flour
• 1 / 4 cup sugar
• 1 envelope FLEISCHMANN’S RapidRise Yeast
• 1 teaspoon salt
• 1 / 4 cup water
• 1 / 4 cup milk
• 1 / 2 cup butter or margarine
• 2 large eggs
• Coconut Pecan Filling (recipe follows)
• Vanilla Glaze (recipe follows)

Preparation

Step 1

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 24 x 9-inch rectangle. Spread Coconut Pecan Filling evenly to within 1 / 2-inch of edges. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut lengthwise through roll to separate into two long portions. Arrange both halves side by side, so that cup sides are on top. Twist both portions together, keeping cut sides up to show filling. Pinch ends together to form a ring. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350oF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Vanilla Glaze.

Coconut Pecan Filling: In a medium bowl, combine 1 / 2 cup packed brown sugar, 1 / 3 cup flaked coconut, 1 / 3 cup chopped pecans, 1 / 4 cup butter or margarine, melted; and 1 teaspoon ground cinnamon. Stir to blend.

Vanilla Glaze: In a small bowl, combine 1 cup powdered sugar, sifted; 1 to 2 tablespoons milk, and 1 / 2 teaspoon vanilla extract. Stir until smooth.