Saturday, February 13, 2016

Caramel Pecan Coffee Cake


I love coffee cakes, and I'm always looking for new recipes to try.  When I saw this Caramel Pecan Coffee Cake from Fleischmann's I knew I had to try it.  What first intrigued me was that it uses yeast in the batter.  Normally my coffee cakes don't use it, but this recipe does so I couldn't wait to see how it would turn out.  Plus you can actually mix this in the pan that you're going to bake it in, so that means not a lot of mess to clean up!  It uses every day ingredients found in your pantry and comes together in a matter of minutes.  I changed the one sugar to brown and also added in some vanilla, and it turned out delicious.  This will definitely be in my recipe box to make again.  I hope you'll give it a try too!

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Ingredients are as follows:  

1 3/4 C flour
2 envelopes of rapid-rise (instant) yeast 
2 Tbsp. brown sugar
1/2 tsp. salt
3/4 C very warm water
2 Tbsp. butter, melted
1 tsp. vanilla


1/3 C corn syrup
1/3 C brown sugar
2 Tbsp. butter, melted
1/2 C chopped pecans 


Grease a 9 1/2 inch baking dish.

In the same dish, put in the flour, yeast, brown sugar, salt, water, butter, and vanilla.


 Slowly mix it together and spread it out evenly in the dish.


 Sprinkle some sugar and cinnamon on top; set aside.


In another bowl mix together the corn syrup, melted butter, brown sugar, and pecans together.


Spoon dollops of this onto the batter.


Carefully spread it out a little.


Place in a COLD oven, turn the oven to 350 degrees and bake for 25 minutes.


Cool slightly; slice, serve and enjoy! 


1 comment:

  1. This looks amazing, and I have been searching for a good easy Coffee Cake, think I have found it


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