Ingredients
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1/4 c. butter or margarine
1/2 c. brown sugar, packed
1/2 c. pecan halves
1 pkg. active dry yeast
1/4 c. hottest tap water
2 1/3 c. Gold Medal flour*
1/3 c. granulated sugar
1 tsp. salt
1/4 tsp. soda
1 c. dairy sour cream
1 egg
Preparation
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Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans.
Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
In large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cup flour and the remaining ingredients.
Blend 1/2 minute on low speed, scraping bowl constantly.
Beat 2 minutes on high speed, scraping bowl occasionally.
Stir in remaining flour.
Drop batter by tablespoonfuls over mixture in pans.
Let rise in warm place (85\u00b0) for 50 minutes.
(Dough will not double.) Heat oven to 350\u00b0.
Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes.
(Makes 2 coffee cakes.)
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