Caramel-Pecan Coffee Cake

1/3 cup chopped pecans
3⁄4 cup brown sugar
1 tablespoon light corn syrup
1⁄4 cup melted butter
3⁄4 cup white sugar
3⁄4 cup butter
1 egg
1 3⁄4 cup flour
3⁄4 cup milk

Preheat oven to 375 degrees.
Combine brown sugar, pecans, butter and syrup. Spread evenly in bottom of greased 8 inch square pan.
Cream white sugar, 3⁄4 cup butter and egg thoroughly.
Add flour alternately with milk to creaed mixture, stirring just until all flour is moistened. Spread batter
evenly over caramel mixture.
Bake at 375 degrees for 35 to 40 minutes.

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Posted in Unleavened Cookbook.
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