Witt's Culinary: Recipe #88: One Bowl, One Pan Caramel Pecan Coffeecake!

This recipe is truly a keeper, and how could it get easier...it doesn't even take an egg! Do you want something special for breakfast or brunch that doesn't require any rises (as in a yeast dough) and bakes up in only 25 minutes? Then this is for you. There is only one problem here...it's "too" easy to make and I find I could be in real trouble with this recipe. Please try it sometime...and let me know what you think. Now, let's cook...

COFFEECAKE

1 3/4 cups flour                                                            2 envelopes rapid rise yeast
1 tbsp sugar                                                                   1/2 tsp salt
3/4 cup hot water (120-130 degrees so                   2 tbsp butter, melted
     the yeast can do its thing while
     baking...use a instaread or other
     thermometer to be sure)

CINNAMON SUGAR TOPPING

1/3 cup sugar                                                                1 1/2 tsp cinnamon

CARAMEL PECAN TOPPING

1/2 cup light corn syrup                                              1/2 cup brown sugar
3 tbsp butter, melted                                                   1 cup chopped pecans
1/4 tsp salt

Spray a 9 1/2" deep dish pie pan with cooking spray. I usually use glass. In a small bowl, stir together the corn syrup, brown sugar, butter and salt. Add pecans and mix well. Stir together the sugar and cinnamon in another small bowl. Mix batter ingredients in a medium bowl and with greased fingers, spread evenly over the bottom of the pie plate. Top batter evenly with the cinnamon sugar. Spoon the caramel pecan topping evenly over the sugar...mixture will be thick but dollop on with spoon and fingers. Bake in a COLD oven set to 350 for about 25 minutes, or until brown on top and knife through center doesn't have much give. You can't really tell the other because you have the pecan syrup to go through. Bon appetit!