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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (103g) Recipe makes 8 servings |
||
| Calories 330 | ||
| Calories from Fat 101 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 4.2g | 20% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 203mg | 8% | |
| Potassium 234mg | 6% | |
| Total Carbohydrate 54.0g | 17% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 22.4g | ||
| Protein 6.2g | 12% | |
1-Dish Caramel Pecan Coffee Cake (Round)
By: internetnut
Oct 1, 2007
I have not tried this recipe. I got it from Fleischmann's.
SERVES 8
Ingredients
Batter
- mazola pure cooking spray
- 1 3/4 cups all-purpose flour
- 2 ounces fleischmann's fast rising yeast (2 envelopes)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup very warm water (120 to 130 F)
- 2 tablespoons butter, melted
Cinnamon Sugar Topping
Caramel Pecan Topping
- 1/3 cup Karo light corn syrup or dark corn syrup
- 1/3 cup brown sugar
- 2 tablespoons butter, melted
- 1/2 cup chopped pecans
Directions
1
MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.2
TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.3
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.
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- Course > Breakfast
- Course > Desserts
- Preparation > Time to Make > < 30 mins
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Featured Reviews for This Recipe
From: Roxygirl in Colorado
On Nov 3, 2007
The directions sounded too good to be true but this was an excellent sticky bun-like coffee cake! I was very impressed with the short-cut directions. I was a little worried about so much yeast (since I don't like a strong yeast flavor in breads) but it just gives it an "authentic" yeast coffee cake flavor. I also was very surprised at the SHORT bake time, since you place pan in cold oven and then only bake for 25 min, but it was fully baked, with a very fluffy interior. I did use a toothpick to test it and it came out clean. Thanks Internetnut, for posting this super recipe! Roxygirl
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