Whole Wheat Pull Apart Coffee Cake

Dissolve yeast in warm water in a small bowl. Let rest 5 minutes. Heat milk and butter until warm (100 to 110°F/38 to 43°C). Combine yeast, milk mixture, whole wheat flour, sugar and salt in a large mixer bowl. Blend, in a stand mixer with paddle attachment on medium-low speed or by hand, until combined, about 2 minutes or until combined.

Gradually add enough all-purpose flour until soft dough forms. Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in a greased bowl, turning once to coat. Cover with tea towel or plastic wrap and let rise in a warm, draft-free place about 1-1/2 hours, until doubled.

Generously grease a 12-cup (3 L) Bundt pan. Punch dough down and divide in half. Form 12 small balls of dough from each half. Mix together sugar, cinnamon and walnuts. Dip balls in melted butter and roll in sugar and nut mixture and randomly place in pan. Combine leftover butter and sugar mixture and spoon over dough.

Cover with tea towel or plastic wrap and let rise for 45 minutes or until doubled. Bake in preheated 375°F (190°C) oven for 35 to 40 minutes or until a rich golden brown. Immediately invert pan onto plate and allow to rest 1 minute before removing pan. Let cool 10 minutes before serving.

Tip: To save time the day you wish to serve the cake, try this alternative by preparing the dough the day before. After the second rise, cover the assembled coffee cake with plastic wrap and refrigerate over night. Remove plastic wrap and place cake in cold oven. Turn the oven to 375°F (190°C) and bake for 45 to 50 minutes or until a rich golden brown.