1 (3 oz) pkg cream cheese, cold
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk
1/4 cup sugar
1/2 tsp ground cinnamon
5 tbsp butter, melted
1/3 cup chopped pecans
1/4 cup light corn syrup
2 tbsp packed brown sugar
2 tbsp butter
Cut cream cheese into 20 pieces. Shape each into a ball, set aside. Stir together the flour, 2 tbsp sugar, baking powder and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in center of dry ingredients; add milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface 10-12 strokes. Divide dough into 20 pieces, pat each into a 2-1/2" to 3" round.
Combine the 1/4 cup sugar and cinnamon. Place a cream cheese ball and 1/4 tsp of the cinnamon/sugar mixture on each dough round; bring up edges of dough and pinch to seal. Pour 3 tablespoons of the melted butter into the bottom of a 5-1/2 cup ring mold; turn mold to coat sides. Sprinkle half the nuts and half the remaining cinnamon/sugar mix into the mold. Roll filled biscuits in remaining melted butter. Place half the biscuits atop mixture in mold, seam side up. Repeat layers using the remaining pecans, cinnamon/sugar mix and biscuit balls.
Bake coffee cake at 375°F till browned, about 25 minutes. Cool 5 minutes in pan; invert pan onto serving plate and remove pan. Meanwhile, in small saucepan combine the corn syrup, brown sugar, and 2 tbsp butter. Heat until sugar is melted, stirring constantly. Drizzle mixture over warm coffee cake.
Makes 10 servings.
If you want to use a regular sized bundt pan, double the recipe. She used walnuts the first time and pistachios the second time.
Denise
(9/5/06)
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