Ingredientes para 1 Dish Caramel Pecan Coffee Cake Round
- cooking spray, for greasing
- 1 1/4 cups all-purpose flour
- 1 (1/4 ounce) package Fleischmann's RapidRise yeast
- 1/4 cup granulated sugar (for topping)
- 1/2 teaspoon salt
- 1/4 cup warm water (105° to 115°F)
- 2 tablespoons unsalted butter (for caramel pecan topping)
- 1 teaspoon ground cinnamon
- 1/2 cup Karo Light Corn Syrup
- 1/4 cup packed light brown sugar
- 1/2 cup pecan halves
- 1/4 cup granulated sugar (for cake)
- 1/4 cup unsalted butter, softened (for cake)
- 1 large egg
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Cómo preparar 1 Dish Caramel Pecan Coffee Cake Round
- Preheat oven to 350°F (175°C). Grease a 9 1/2-inch deep-dish pie plate.
- In a large bowl, prepare your cake batter according to the original Fleischmann's recipe (Please provide the batter recipe for complete instructions).
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
- In another small bowl, combine 1/2 cup light corn syrup, 1/4 cup packed light brown sugar, and 2 tablespoons unsalted butter. Melt the butter gently over low heat, then stir in the corn syrup and brown sugar until well combined.
- Stir in 1/2 cup pecan halves into the caramel mixture.
- Pour the prepared cake batter into the greased pie plate.
- Evenly sprinkle the cinnamon sugar mixture over the batter.
- Evenly spoon the caramel pecan topping over the cinnamon sugar layer.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is lightly browned.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
89g
Fat
20g
Carbs
17g
