Caramel Pecan Coffee Cake
 
Cook time
Total time
 
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.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/caramel-pecan-coffee-cake/