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Caramel Pecan Coffee Cake Recipe


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     Caramel Pecan Coffee Cake

Category   Desserts - Breads
Sub Category   None
Servings   8

1-3/4 c. flour
2 envleopes Fleischmann's Rapid Rise Yeast
1 T. sugar
1/2 tsp. salt
3/4 c. very warm tap water (120-130 degrees)
2 T. butter, melted
1/4 c. sugar
1 tsp. cinnamon
1/3 c. light or dark Karo syrup
1/3 c. brown sugar
2 T. butter, melted
1/2 c. chopped pecans

Mix together flour, yeast, 1 T. sugar, salt, warm water, and 2 T. melted butter. Pour into greased 9.5 inch deep dish pie plate.
In another bowl, combine cornsyrup, brown sugar, 2 T. melted butter, and pecans. Mix well. Set aside. Combine 1/4 sugar and 1 tsp. cinnamon and sprinkle over batter in pan. Spoon the pecan topping evenly over the batter.
Bake by placing in a COLD oven. Set temperature to 350 degrees and bake 25 minutes, until lightly browned and firm in the center. Cool slightly and serrve warm.

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