1-Dish Caramel Pecan Coffee Cake

Name: 1-Dish Caramel Pecan Coffee Cake
Total time: 15 min
Yield: 8 servings
Ingredients: 1-3/4 cups all-purpose flour; 2 (4-1/2 tsp) envelopes Fleischmann's® Quick Rise Yeast; 2 tablespoons sugar; 1/2 teaspoon salt; 3/4 cup very warm water (120° to 130°F); 2 tablespoons butter, melted; 1/4 cup sugar; 1 teaspoon ground cinnamon; 1/3 cup Crown® Lily White® or Golden Corn Syrup; 1/3 cup brown sugar; 2 tablespoons butter, melted; 1/2 cup chopped pecans

Beginner • 8 servings • 15 min

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. For Caramel Pecan Topping, 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.

Ingredients

BATTER:

1-3/4 cups all-purpose flour
2 (4-1/2 tsp) envelopes Fleischmann's® Quick Rise 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 ground cinnamon

CARAMEL PECAN TOPPING:

1/3 cup Crown® Lily White® or Golden Corn Syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans

Method

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. For Caramel Pecan Topping, 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.