Yield
15 servings
Laurey W. Glenn

How to Make It

Step 1

Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes.

Step 2

Combine 3/4 cup water, milk powder, and 1/2 cup butter in a saucepan; heat until butter melts, stirring occasionally. Add yeast mixture, 1 cup flour, and next 4 ingredients; stir until smooth. Stir in enough remaining flour to make a soft dough.

Step 3

Cover and let rise in a warm place (85˚), free from drafts, 1 hour or until doubled in bulk.

Step 4

Punch dough down; cover and let rise 30 minutes or until doubled in bulk. Punch dough down, and spread in a lightly greased 15- x 10- x 1-inch jellyroll pan.

Step 5

Combine brown sugar, cinnamon, and pecans; sprinkle evenly over dough. Make shallow indentations in dough at 1-inch intervals, using the round handle of a wooden spoon. Drizzle dough with 1/3 cup melted butter; let rise 30 minutes or until doubled in bulk. Bake at 375˚ for 12 to 15 minutes or until done.

Step 6

Combine powdered sugar and milk in a small bowl; drizzle mixture over warm coffee cake. Cut cake into squares.