Gooey Caramel Pecan Coffee Cake
"From Cooking Pleasures, Feb/March 2008. Magazine decription reads: "A caramel glaze bakes beneath this tender coffee cake, becoming a tantalizing sticky topping studded with toasted pecans when the cake is inverted.""
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 12
ingredients
-
TOPPING
- 3⁄4 cup packed light brown sugar
- 4 1⁄2 tablespoons unsalted butter
- 3 tablespoons light corn syrup
- 1 1⁄2 tablespoons honey
- 1 cup pecan halves
-
CAKE
- 6 tablespoons unsalted butter, softened
- 1⁄3 cup sugar
- 1⁄3 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup buttermilk
directions
- 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.
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Reviews
-
Delicious coffee cake. Everyone loved it. It was a little more time consuming than I expected to make it...but, overall worth it. I used a 9”x1 1/2” round cake pan and it worked fine. I did use 2.5 T honey and only 2 of light corn syrup and I also didn’t have buttermilk on hand so I squeezed about half a lemon into the milk...it turned out great.
RECIPE SUBMITTED BY
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