A Recipe For Togetherness

Caramel Pecan Coffee Cake

Serves:
6-8

Bake Time:
25 minutes

Batter:
	Mazola Pure™ Cooking Spray
1-3/4 cups	Gold Medal^® all-purpose flour
2 envelopes	Fleischmann’s^® RapidRise Yeast
2 tablespoons	sugar
1/2 teaspoon	salt
3/4 cup	water (very warm, 120°-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 OR Dark Corn Syrup
1/3 cup	brown sugar
2 tablespoons	butter, melted
1/2 cup	chopped pecans

MIX batter ingredients in a pre-sprayed 9-inch, deep dish pie pan. Combine cinnamon 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. Drop spoonfuls of the caramel 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.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

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© 2005-2008 ACH Food Companies Inc., All Rights Reserved ARGO and KARO are registered trademarks of ACH Foods Companies, Inc. FLEISCHMANN'S is a registered trademark of AB Mauri Food, Inc.