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: Mandy Bird
: 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
Mix batter ingredients in a greased 9-1/2 inch deep dish pie plate.
Combine Cinnamon Sugar Topping ingredients in a small bowl and set aside.
For Caramel Pecan Topping, 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 by Mandy's Recipe Box at https://mandysrecipeboxblog.com/caramel-pecan-coffee-cake/