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1-Dish Caramel Pecan Coffee Cake (Round) Recipe # 697


Yield: 8 Servings
Prep Time: 20 minutes
Bake Time: 25 minutes

** Batter **
1-3/4 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120° to 130°F)
2 tablespoons butter, melted 
 
** Cinnamon Sugar Topping **
1/4 cup sugar
1 teaspoon Spice Islands® Ground Saigon Cinnamon
 
** Caramel Pecan Topping **
1/3 cup Karo® Light OR Dark Corn Syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans


Directions
MIX batter ingredients in a greased 9-1/2 inch deep dish pie plate.  Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside.  Stir together corn syrup, brown sugar and butter in a small bowl.   Add pecans and mix well.  
 
TOP batter evenly with cinnamon sugar topping.  Spoon the caramel pecan topping evenly over the batter.
 
BAKE by placing in a COLD oven; set temperature to 350°F.   Bake 25 minutes, until lightly browned and firm in center.  Cool slightly; serve warm.



 







  

 



 

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