Pawmaw's Coffee Cake
45 min
03 hrs 40 min



1 cup milk

1/4 cup Land O Lakes® Butter, softened

1/4 cup warm water (105° to 115°F)

1 (1/4-ounce) package active dry yeast

3 1/2 to 3 3/4 cups all-purpose flour

1/4 cup sugar

1 large Land O Lakes® Egg

1 teaspoon salt


1 cup sugar

1/2 cup chopped pecans

1 1/2 teaspoons ground cinnamon

1/2 cup Land O Lakes® Butter, melted

1/2 cup golden raisins

How to make

  1. STEP 1

    Place milk in 1-quart saucepan; cook until milk almost comes to a boil. Stir in 1/4 cup butter until melted. Set aside; cool to lukewarm (105° to 115°F).

  2. STEP 2

    Place warm water and yeast into bowl; stir until dissolved. Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at medium speed, scraping bowl often, until smooth. Stir in enough remaining flour to make dough easy to handle.

  3. STEP 3

    Turn dough out onto lightly floured surface; knead about 10 minutes until smooth and elastic. Place into greased bowl, turn greased-side up. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)

  4. STEP 4

    Punch down dough. Cover; let rise in warm place about 45 minutes or until double in size. (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. With floured hands, shape each half into 24 balls.

  5. STEP 5

    Combine 1 cup sugar, pecans and cinnamon in bowl; mix well. Dip balls first in melted butter, then in sugar mixture. Place 24 balls into bottom of greased 10-inch tube (angel food cake) pan or Bundt® pan. (If removable bottom tube pan, line with aluminum foil.) Sprinkle with raisins. Top with remaining 24 balls. Cover; let rise about 45 minutes or until double in size.

  6. STEP 6

    Heat oven to 375°F.

  7. STEP 7

    Bake 35-40 minutes or until coffee cake sounds hollow when tapped. (Cover with aluminum foil if coffee cake browns too quickly.) Immediately invert pan onto heatproof serving plate. Let pan stand 1 minute to allow sugar mixture to drizzle over cake. Remove pan; serve warm.


12Fat (mg)
35Cholesterol (mg)
230Sodium (mg)
42Carbohydrates (g)
2Dietary Fiber
4Protein (g)


Explore reviews from
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  December 21, 2016

I baked this cake for Christmas morning 2 years ago. Will try it again next Christmas morning. It was a hit. Delicious! Can I use rapid rise yeast instead, mixing it directly with the dry ingredients?

— says Mrs. Tita
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