1-Dish Butterscotch Chip Pecan Coffee Cake
Rich and gooey.
Prep Time: 20 minutes
Bake Time: 25 minutes
Yield: 6 to 8 servings
1-3/4 cups all-purpose flour
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup very warm milk (120° to 130°F)
1/4 cup butter, melted
Butterscotch Chip 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
1/2 cup butterscotch chips
Mix batter ingredients in a greased 9-1/2-inch deep dish pie plate. For topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and butterscotch chips and mix well.
Top batter evenly with butterscotch pecan topping.
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.