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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Caramel-Pecan Coffee Cake |
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Serves: 2 Print this RecipePrep: 5 min Microwave: 7 min Stand: 1 min How would you like to have a fresh-baked coffee cake, dripping with brown sugar caramel and pecans, on the table in less than 15 minutes? Here's the secret: use your microwave! It really is possible-and it's incredibly delicious too! 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 From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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