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Thread: Caramel-Pecan Coffee Cake

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    Default Caramel-Pecan Coffee Cake

    2 tablespoons butter or margarine
    1/4 cup packed brown sugar
    2 tablespoons chopped pecans
    2 tablespoons light corn syrup
    1/4 teaspoon ground cinnamon
    1 cup Original Bisquick®
    1/4 cup cold water

    1. Place butter in 1-quart casserole. Microwave uncovered on High (100%) until melted, 20 to 30 seconds. Stir in brown sugar, pecans, corn syrup and cinnamon; spread evenly in casserole. Microwave uncovered until bubbly, 45 to 60 seconds. Tilt casserole so brown sugar mixture runs to side; place 6-ounce juice glass in center of casserole.
    2. Mix Bisquick and water until soft dough forms. Drop dough by 6 spoonfuls onto brown sugar mixture. Place casserole on inverted plate in microwave oven. Microwave uncovered on Medium-high (70%) 2 minutes; rotate casserole 1/2 turn. Microwave uncovered until wooden pick inserted in center comes out clean, 2 to 2 1/2 minutes longer.
    3. Remove glass. Immediately invert on heatproof serving plate; let casserole stand 1 minute so caramel can drizzle over coffee cake. Serve warm.

    1 Serving: Calories 560 (Calories from Fat 225); Fat 25g (Saturated 10g); Cholesterol 30mg; Sodium 960mg; Carbohydrate 80g (Dietary Fiber 1g); Protein 5g % Daily Value: Vitamin A 8%; Vitamin C 0%; Calcium 12%; Iron 14% o Diet Exchanges: 2 Starch, 3 Fruit, 5 Fat
    Last edited by Chef; June 16th, 2008 at 02:36 AM.

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