GOOEY CARAMEL PECAN COFFEE CAKE
From Cooking Pleasures, Feb/March 2008. Magazine decription reads: "A caramel glaze bakes beneath this tender coffee cake, becoming a tantalizing sticky topping studded with toasted pecans when the cake is inverted."
Provided by Burgundy Damsel
Categories Breads
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
- Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
- Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
- Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
- Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.
Nutrition Facts : Calories 342.7, Fat 17.1, SaturatedFat 7.2, Cholesterol 62.5, Sodium 170.2, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 4
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