1-Dish Caramel Pecan Coffee Cake (Round)

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 dark corn syrup
• 1/3 cup brown sugar
• 2 tablespoons butter, melted
• 1/2 cup chopped pecan

Directions

1. 1

   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.

2. 2

   TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.

3. 3

   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.