1-Dish Caramel Pecan Coffee Cake (Round) - cooking recipe

Ingredients

Batter
mazola pure cooking spray
1 3/4 cups all-purpose flour
2 ounces fleischmann's fast rising yeast (2 envelopes)
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 spice islands ground saigon cinnamon
Caramel Pecan Topping
1/3 cup Karo light corn syrup or 1/3 cup dark corn syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans

Preparation

MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. 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\u00b0F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.