Description
Super EASY Caramel Coffee Cake!
Ingredients
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
Caramel Pecan Topping
-
1/3 cup Karo® Light OR Dark Corn Syrup
-
1/3 cup brown sugar
-
2 tablespoons butter, melted
-
1/2 cup chopped pecans
Instructions
- 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.
Notes
Store airtight for up to 3 days
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 12.6 g
- Sodium: 301.1 mg
- Fat: 11 g
- Carbohydrates: 34.5 g
- Protein: 3.7 g
- Cholesterol: 15.3 mg
