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Ingredients
| light brown sugar (packed): 3/4 cup |
| unsalted butter: 4 1/2 Tbl |
| light corn syrup: 3 Tbl |
| honey: 1 1/2 Tbl |
| pecans: 1 cup (halves) |
| unsalted butter: 6 Tbl (softened) |
| granulated sugar: 1/3 cup |
| light brown sugar (packed): 1/3 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| ground cinnamon: 2 tsp |
| baking powder: 1 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| buttermilk: 2/3 cup |
Gooey Caramel Pecan Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
- Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
- Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
- Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
- Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.