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Caramel Pecan Coffee Cake

Microwaverina's picture
Ingredients
  Butter 2 Tablespoon
  Packed brown sugar 1⁄4 Cup (4 tbs)
  Pecans 2 Tablespoon, chopped
  Light corn syrup 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Baking mix 1 Cup (16 tbs)
  Cold water 1⁄4 Cup (4 tbs)
Directions

Place margarine in 1-quart casserole.
Microwave uncovered on high (100%) until melted, 20 to 30 seconds.
Stir in brown sugar, pecans, corn syrup and cinnamon; spread evenly in casserole.
Microwave uncovered until bubbly, 45 to 60 seconds.
Tilt casserole so brown sugar mixture runs to side; place 6-ounce juice glass in center of casserole.
Mix baking mix and water until soft dough forms.
Drop dough by 6 spoonfuls onto brown sugar mixture.
Place casserole on inverted plate in microwave oven.
Microwave uncovered on medium-high (70%) 2 minutes; rotate casserole 1/2 turn.
Microwave uncovered until wooden pick inserted in center comes out clean, 2 to 2 1/2 minutes longer.
Remove glass.
Immediately invert on heatproof serving plate; let casserole stand 1 minute so caramel can drizzle over coffee cake.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Pecan
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

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