This super easy Caramel Pecan Coffee Cake is one of the best coffee cake recipes ever! Using yeast in the dough gives it unique and delicious flavor and since I use Instant yeast, there is no rise time!
The BEST Coffee Cake Recipe is extra quick and easy!
Today’s coffee cake recipe is ALWAYS a hit. It’s the type of recipe that tastes like it took a long time to make, but is done from start to finish in literally under 35 minutes! Oh, and did I mention there was yeast involved? Yep! You get the delicious flavor, and airy texture from the yeast, but there is ZERO rise time in this recipe. It’s the best of both worlds!
It’s the time of year when we all love having friends and family surrounding us, so a recipe like this Caramel Pecan Coffee Cake is one that you can be confident in turning out perfectly every time.
Baking with yeast is easier than you think, and especially in this recipe, because there is no kneading and no rise time! It’s basically magic. The yeast adds a flavor and texture that you might not guess, but it adds a little extra magic!
How to Make This Easy Caramel Pecan Coffee Cake:
- Like I said, the amazing thing about this recipe is the dough is made with Instant or Rapid Rise Yeast, but requires no kneading and no rise time. Since we are not creating bread for this recipe, but rather a cake, you won’t need to knead which is what gives bread that chewy texture.
- Once you mix the dough together, you spread it in a deep dish pie plate and top it with cinnamon sugar.
- In another bowl combine the delicious, sweet, caramel pecan topping! You spread that on top of the cinnamon sugar layer and then you bake it!
This is really one of the best coffee cake recipes ever. Baking with Yeast is easier than you think and really adds flavor and texture that can’t be duplicated.
How To Store:
This cake is SO delicious, especially when served warm. The caramel coated pecans are sweet and chewy and the cake is soft and tender.
But if you can’t finish it all or want to make it ahead it’s best stored airtight at room temperature.
And yes you can freeze it! Just allow it to thaw out at room temperature, and I recommend cutting a slice and microwaving it for just a few seconds to heat it up!
Do You Have To Use Nuts?
In this recipe, yes. But if you would like to swap out the pecans you can use walnuts!
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Super EASY Caramel Coffee Cake!
1-3/4 cups all-purpose flour
2 (1/4- ounce) envelopes Fleischmann’s® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup very warm water (120° to 130°F)
2 tablespoons butter, melted
Cinnamon Sugar Topping
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup Karo® Light OR Dark Corn Syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans
- Coat a 9.5- inch deep dish pie plate with nonstick spray. Set aside.
- In a large bowl combine flour, yeast, sugar, salt, water, and butter. Stir until a thick dough-like batter forms. Spread this into the prepared dish.
- Combine the sugar and cinnamon together and sprinkle on top of the cake batter.
- For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Spread this evenly on top of the cinnamon sugar layer.
- Bake by placing in a COLD oven; set temperature to 350°F. Bake for 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
Store airtight for up to 3 days
Keywords: Pecans, Coffee Cake, Caramel, Karo Syrup, Corn Syrup