1-DISH CARAMEL PECAN COFFEE CAKE

1-DISH CARAMEL PECAN COFFEE CAKE image

Yield 6-8 servings

Number Of Ingredients 16

BATTER
Mazola Pure Cooking Spray
1-3/4 cups Gold Medal All-Purpose Flour
2 envelopes Fleischmann's RapidRise Yeast
2 tablespoons Domino sugar
1/2 teaspoon salt
3/4 cup very warm water (120 degrees to 130 degrees F)
2 tablespoons butter, melted
CARAMEL PECAN TOPPING
1/3 cup Karo Light or Dark Corn Syrup
1/3 cup Domino Brown Sugar
2 tablespoons butter, melted
1/2 cup chopped pecans
CINNAMON SUGAR TOPPING
1/4 cup Domino Sugar
1 teaspoon Spice Islands Ground Saigon Cinnamon

Steps:

MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar and butter ina small bowl. Add pecans and mix well. Combine cinnamon sugar topping ingredients in a small bowl. TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter. BAKE by placing ina cold oven; set temperature to 350 degrees 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.