Gooey Caramel Pecan Coffe Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The name says it all. Gooey and rich caramel pecan coffee cake Ingredients:
topping |
3/4 c packed light brown sugar |
4 1/2 tbs unsalted butter |
3 tbs light corn syrup |
1 1/2 tbs honey |
1 c pecan halves |
cake |
6 tbs unsalted butter, softened |
1/3 c sugar |
1/3 c packed light brown sugar |
2 eggs |
1 tsp vanilla extract |
1 1/2 c flour |
2 tsp ground cinnamon |
1 tsp baking powder |
1/2 tsp baking soda |
1/4 tsp salt |
2/3 c butter milk |
Directions:
1. heat over to 350f Spray a 9by2 inch round baking pan with cooking spray. Live bottom of pan with parchment; spray again.
2. Heat all topping ingredients except pecans in a small saucepan over medium heat for 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom; sprinkly with pecans.***(see note at end)
3. Whisk flour, cinnamon, baking powder, soda and salt in med bowl. Beat 6 tbs butter in a large bowl at med speed until creamy. Add sugar and 1/3 c brown sugar; beat 3 mins or until ight and fluffy. Beat in eggs and vanilla until blended.
4. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending with flour mixture. Spread batter over caramel layer.
5. Bake 40 to 45 min or until toothpick inserted in center comes out clean and top is firm to the touch. Cool on wire rack 8 mins. Invert onto serving plate. Drizzle any caramel remaining in pan. Serve warm or at room temp.
6. Note: A quicker version for the sauce is to use a store bought caramel topping in a jar, heating it with a little milk or heavy cream to thin it slightly. After the cake is baked but still warm drizzle with the caramel and top with the pecans.
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