Caramel Pecan Coffee Cake


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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

cinnamon 
sugar

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


Directions:

Grease a 9 1/2 inch baking dish.

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


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

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 Sprinkle some sugar and cinnamon on top; set aside.

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

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Spoon dollops of this onto the batter.

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Carefully spread it out a little.

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

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Cool slightly; slice, serve and enjoy! 

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