1-Dish Caramel Pecan Coffee Cake (Round)


20 minute

  • Batter

  • Mazola® PURETM Cooking Spray
  • 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°F 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
MIX batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie pan. 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.
Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.