1-Dish Butterscotch Chip Pecan Coffee Cake

Coffee Cakes

Rich and gooey.





6 to 8 servings

Prep Time

20 minutes

Bake Time

25 minutes


  • 1-3/4 cups all-purpose flour
  • 2 (4-1/2 tsp) envelopes Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup very warm milk (120° to 130°F)
  • 1/4 cup butter, melted
  • 1 egg
  • Butterscotch Chip Pecan Topping:
  • 1/3 cup corn syrup, light OR dark
  • 1/3 cup brown sugar
  • 2 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • 1/2 cup butterscotch chips


Mix batter ingredients in a greased 9-1/2-inch deep dish pie plate. For topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and butterscotch chips and mix well.

Top batter evenly with butterscotch pecan topping.

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.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.