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Coffee cake
1/4 cup butter or margarine
1/2 cup brown sugar (packed)
1/2 cup pecan halves
1 pkg. active dry yeast
1/4 cup hottest tap water
2 1/3 cups flour
1/3 cup granulated sugar
1 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
1 egg
2 cakes
Melt 2 tbsp. butter in each of two 8 or 9" layer pans.
Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
In large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cups of the flour and the remaining ingredients.
Blend 1/2 minutes on low speed, scraping bowl constantly.
Beat 2 minutes on high speed, scraping bowl occasionally.
Stir in remaining flour.
Drop batter by tablespoonfuls over mixture in pans; let rise in warm place (85F) 50 minutes. (Dough will not double.)
Heat oven to 350F.
Bake 25 to 30 minutes or until golden brown.
Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes.
Serve warm.
1/4 cup butter or margarine
1/2 cup brown sugar (packed)
1/2 cup pecan halves
1 pkg. active dry yeast
1/4 cup hottest tap water
2 1/3 cups flour
1/3 cup granulated sugar
1 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
1 egg
2 cakes
Melt 2 tbsp. butter in each of two 8 or 9" layer pans.
Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
In large mixer bowl, dissolve yeast in hot water.
Add 1 1/3 cups of the flour and the remaining ingredients.
Blend 1/2 minutes on low speed, scraping bowl constantly.
Beat 2 minutes on high speed, scraping bowl occasionally.
Stir in remaining flour.
Drop batter by tablespoonfuls over mixture in pans; let rise in warm place (85F) 50 minutes. (Dough will not double.)
Heat oven to 350F.
Bake 25 to 30 minutes or until golden brown.
Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over coffee cakes.
Serve warm.