Sticky Caramel Pinwheel Cake

Another great recipe from Lou Seibert Pappas.

Sticky Caramel Pinwheel Cake

To turn out a big round coffee cake, bake the sticky buns in a rimmed pizza pan. This is a foolproof winning sweet roll with any age.

Yield: 1 9-by-13-inch or 1 14-inch round cake (16 rolls); serves 16

 

Cake Dough:

1 package active dry yeast

¼ cup warm water (105˚ to 115˚F)

Pinch of granulated sugar, plus 1/3 cup

½ cup milk

6 tablespoons unsalted butter

½ teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 ½ to 2 ¾ cups unbleached all-purpose flour

 

Caramel Coating:

2 ½ tablespoons unsalted butter

¼ cup light corn syrup

2/3 cup firmly packed light brown sugar

¾ cup (3 ounces) pecans or coarsely chopped walnuts (optional)

 

1 tablespoon unsalted butter, melted

1/3 cup firmly packed light brown sugar mixed with 1 teaspoon ground cinnamon

In a small bowl, sprinkle yeast over the warm water, add the pinch of sugar, and stir to dissolve. Let stand until foamy, about 10 minutes.

In a small saucepan, heat the milk and butter over low heat until the butter melts. Pour into a large bowl and stir in the 1/3 cup granulated sugar, the salt, and vanilla; let cool to warm (105˚ to 115˚F). Stir in the yeast mixture. Add the eggs, one at a time, and beat until smooth using a wooden spoon or a heavy-duty electric mixer. Gradually beat in enough of the flour to make a soft dough. Turn out onto a floured board and knead until smooth and elastic, 8 to 10 minutes. Place in a buttered bowl, turn to coat, and cover with plastic wrap or a damp cloth. Let rise in a warm place until doubled in size, about 1 ½ hours.

Preheat the oven to 350˚F. Lightly butter a 9-by-13-inch baking pan or a 14-inch pizza pan with a ½-inch rim.

To make the caramel coating: Put the butter, corn syrup, and brown sugar in the baking or pizza pan. Heat in the oven, stirring once or twice, just until the butter melts and the mixture bubbles, 5 to 8 minutes. Spread the coating evenly over the bottom of the pan. Optionally, scatter the nuts over the coating. Let cool to room temperature.

Meanwhile, turn the dough out onto a lightly floured board and knead lightly until smooth, 1 or 2 minutes. Roll into a 10-by-12-inch rectangle. Spread with a melted butter and sprinkle evenly with the brown sugar and cinnamon mixture. Roll up from a long sid. Cut into ¾-inch thick slices. Place the slices, lying flat, ¾ inch apart in the caramel-coated pan. Cover with a tea towel. Let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 350˚F. Bake the cake for 25 to 30 minutes, or until golden brown. Immediately turn upside down on a wire rack and lift the pan off. Let cool slightly. Pull the rolls apart and serve warm.

 

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