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Walton’s Mountain coffee cake
Prep time: 20 minutes
Refrigerate time: 12 to 24 hours
Cook time: 30 minutes
Standing time: 15 minutes
Paul Theofanis of Sacramento remembers a Jumbo supermarket on the corner of Florin and Power Inn in Sacramento in the 1970s and 1980s. They had a bakery that made cinnamon pull-apart bread. Theofanis said it was the best he’s ever had. He has not been able to duplicate it and cannot find this bread anywhere.
This recipe comes from Better Homes and Gardens “Favorite Recipes From Country Inn & Bed and Breakfasts” (Meredith Corp, 1991, $19.95, 144 pages). This coffee cake is named after former innkeeper of the Norris House Inn in Leesburg, Virginia, Laura Walton. It was a favorite with their guests.
½ cup pecan haves
Two 15-ounce packages frozen white dinner-roll dough (18 to 24 dough balls, total)
One 4-serving-size package instant butterscotch pudding mix
1 cup packed brown sugar
½ cup butter or margarine
1/8 teaspoon ground cinnamon
Generously grease a 10-inch fluted tube pan. Sprinkle pecans in the bottom of the pan. Arrange the frozen dough balls on top of the pecans.
Sprinkle pudding mix over dough balls. In a small saucepan cook and stir brown sugar, butter or margarine and cinnamon till butter is melted. Pour butter mixture over pudding mix and dough balls in the tube pan. Cover and refrigerate for 12 to 24 hours.
Uncover and bake in a 350 degree oven about 30 minutes or until top is golden brown. Immediately invert coffee cake onto a serving tray or plate. Let stand about 15 minutes to cool slightly before serving.