1-Dish Caramel Pecan Coffee Cake

Makes 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

3/4 cup very warm water (120° to 130°F)

2 tablespoons butter, melted

CINNAMON SUGAR TOPPING:

1/4 cup 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

Directions

Mix batter ingredients in a greased 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping ingredients in a small bowl and set aside. For Caramel Pecan Topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.

Top batter evenly with Cinnamon Sugar Topping. Spoon the Caramel Pecan Topping evenly over the batter.

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.