Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Caramel Pecan Coffee Cake

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This 1-dish Caramel Pecan Coffee Cake is perfect for your holiday breakfasts. It’s like eating a delicious slice of pecan pie for breakfast! And you mix everything up in the pie dish which means less mess to clean up.

Caramel Pecan Coffee Cake

So Thanksgiving is in two days. Are you all ready? Got your meal game planned? What about breakfast? Got that ready to go? No? Why? Do you plan on having cereal because you don’t want to cook one more thing? Lame. You need sustenance to make all that glorious food. Have I got the perfect Thanksgiving breakfast for you. Pecan Caramel Coffee Cake because, yum.

Caramel Pecan Coffee Cake

It’s like Pecan Pie for breakfast. And it’s a 1-dish meal. Like you don’t need eleventy-seven bowls to make it. You just mix everything up in a deep dish pie plate and bake it. That caramel pecan topping is to die for. TO DIE. And that caramel seeps into the coffee cake batter below to bake up into a perfect breakfast treat.

Caramel Pecan Coffee Cake

Guess what? This recipe has Fleischmann’s Yeast  in it. If you’ve ever been afraid to bake with yeast, this is the perfect recipe to start with. No waiting and hoping your bread rises. Just mix and bake. And that beautiful topping is achieved with Karo Syrup. I use Karo Syrup in so many things. It makes for great dessert toppings and treats like my Peanut Butter Cornflakes, Caramel Popcorn and Copycat Almond Roca to name a few. So please don’t skip breakfast on Thanksgiving. Make the morning special with this Caramel Pecan Coffee Cake. Mmmk?

Caramel Pecan Coffee Cake

Caramel Pecan Coffee Cake
 
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This 1-dish Caramel Pecan Coffee Cake is perfect for your holiday breakfasts. It's like eating a delicious slice of pecan pie for breakfast! And you mix everything up in the pie dish which means less mess to clean up.
Author:
: Breakfast
: American
Serves: 6
Ingredients
  • BATTER:
  • 1-3/4 cups all-purpose flour
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ¾ cup very warm water (120° to 130°F)
  • 2 tablespoons butter, melted
  • CINNAMON SUGAR TOPPING:
  • ¼ cup sugar
  • 1 teaspoon Spice Islands® Ground Saigon Cinnamon
  • CARAMEL PECAN TOPPING:
  • ⅓ cup Karo® Light OR Dark Corn Syrup
  • ⅓ cup brown sugar
  • 2 tablespoons butter, melted
  • ½ cup chopped pecans
Directions
  1. Mix batter ingredients in a greased 9-1/2 inch deep dish pie plate.
  2. Combine Cinnamon Sugar Topping ingredients in a small bowl and set aside.
  3. For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
  4. Top batter evenly with Cinnamon Sugar Topping. Spoon the Caramel Pecan Topping evenly over the batter.
  5. Bake by placing in a COLD oven; set temperature to 350°F. Bake 25 minutes, until lightly browned and firm in center.
  6. Cool slightly; serve warm.

Comments

  7. This cake sounds so good…what could possibly be more perfect than a slice of this cake with my morning coffee? 😀

    Toodles,
    Tammy<3

  9. Tis looks good and I plan to try it. Just wondering, what’s the purpose in using yeast if the batter is never left to rise?

    • The yeast gives it a combo texture of cake and bread. It’s been around for years. Like the 17th century! It makes for a very delicious coffee cake 🙂

      • Pinned!!Hi Mandy I’m wondering if I can use those disposable mini loaf pan? Can i use the recipe and divided into 3-4 mini loaf pan and adjust the cooking?

          • i just found this receipe — two packs of yeast to only 1 3/4 c flour — just want to make sure that is correct before I make for my guests that are coming. thanks….
            Laurie

          • Yes, that’s right. Two 1/4 oz packets of yeast. I used Fleischmann’s® RapidRise Yeast.

  10. Could not find the caremal corn recipe you said you made using Karol syrup.
    Would love to have it.
    Thanks

    Sandra Reagsn

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