1-Dish Butterscotch Chip Pecan Coffee Cake

Makes 6 to 8 servings

Bake Time

25 minutes

Ingredients

BATTER:

1-3/4 cups all-purpose flour

2 (4-1/2 tsp) envelopes Fleischmann's® RapidRise Yeast

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup very warm milk (120° to 130°F)

1/4 cup butter, melted

1 egg

Butterscotch Chip 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

1/2 cup butterscotch chips

Directions

Mix batter ingredients in a greased 9-1/2-inch deep dish pie plate. For topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and butterscotch chips and mix well.

Top batter evenly with butterscotch pecan topping.

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.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.