Caramel Pecan Coffee Cake

⏱ 45 mins 🍽 6-8 serving(s) 🏷 Breads

This straightforward coffee cake is prepared and baked in a single pie dish, making for minimal washing up. A yeast-based batter is topped with a cinnamon sugar mix and a rich caramel pecan layer before baking. It emerges lightly browned and firm, perfect for serving warm. The recipe yields 6 to 8 portions and takes about 45 minutes from start to finish.

Caramel Pecan Coffee Cake

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 (4 ounce) envelopes fast rising yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 3/4 cup warm water
  • 2 tablespoons butter, melted
  • 1/3 cup corn syrup
  • 1/3 cup brown sugar
  • 2 tablespoons butter, melted
  • 1/2 cup chopped pecans
  • 1/4 cup sugar
  • 1 teaspoon cinnamon

Method

  1. Combine the batter ingredients directly in a greased 9 1/2 inch deep dish pie plate.
  2. In a separate small bowl, stir the corn syrup, brown sugar and melted butter together.
  3. Mix the chopped pecans into the caramel mixture until well coated.
  4. Prepare the sugar topping by combining the sugar and cinnamon in another small bowl.
  5. Sprinkle the cinnamon sugar topping evenly across the surface of the batter.
  6. Distribute the caramel pecan topping in spoonfuls over the batter.
  7. Place the dish into a cold oven, then set the temperature to 350 degrees.
  8. Bake for 25 minutes, until the cake is lightly browned and firm in the centre.
  9. Allow the cake to cool slightly before serving it warm.

Nutrition (per serving)

Sodium273800 mg

Recipe details

CategoryBreads
AuthorHouse