Betty’s Carmel Coffee Cake

While thumbing through my family recipes, I ran across a breakfast dish that (in my opinion) is one of the best ding-dang coffee ring cakes one can eat and it is easy to make.    Be forewarned! This is not a low calorie dish.  No, no, no, no, no, nooooooooooooo – in fact, it will make you swoon in pleasure and sing (like Madeline Cohen) “Oh! Sweet mystery of life, I’ve finally found you…..” .    What? You don’t believe me?   Go ahead and make it!  I dare ya!   I double dog dare ya!  I’m having a food fantasy just thinking about it.   

What you’ll need…….

Betty Walker’s Coffee Ring

1 package (2 doz.) frozen dinner rolls
1 cup brown sugar
1 cup granulated sugar
1 teaspoon ground cinnamon
1/2 small package instant butterscotch pudding mix
1/2 cup chopped pecans
1 stick butter, melted   (please use real butter, it won’t kill you.  I promise.)

Grease a bundt pan.  Place the frozen rolls in the pan and arrange evenly.  Mix sugars and cinnamon and sprinkle over the rolls in a the pan.  Sprinkle (I love the word sprinkle.  It is so cute!) …. ah, hmmmm – to continue pleeze…….. Sprinkle the pudding over the sugar.  Top with chopped nuts and pour melted butter (melted is a good word too) over the entire thing.  Cover tightly with foil and let stand overnight on the counter or stove-top.  Next morning, rise and shine, scuffle to the kitchen and bake that baby at 350 degrees for 30 to 40 minutes.  Turn out onto a large serving platter that has a pretty good lip on it because you don’t want that delicious, ooey-gooey perfection to run off onto the table.  Sit back and watch how it draws everyone to the kitchen with its wonderful aroma. 

PS.  Betty Walker is a dear friend of my mother. 

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