1-Dish Butterscotch Chip Pecan Coffee Cake

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Rich and gooey.

6 to 8 servings
1-3/4 cups all-purpose flour
2 (4-1/2 tsp) envelopes Fleischmann's® Quick Rise Yeast
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup very warm milk (120° to 130°F)
1/4 cup butter, melted
1 egg
Butterscotch Chip Pecan Topping:
1/3 cup Crown® Lily White® or Golden Corn Syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans
1/2 cup butterscotch chips
Associated Recipes:

Mix batter ingredients in a greased 9-1/2-inch deep dish pie plate. For topping, stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and butterscotch chips and mix well.

Top batter evenly with butterscotch pecan topping.

Bake by placing in a cold oven; set temperature to 350°F. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

Recipe Note: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

Total Time
Bake Time 25 minutes
Nutritional Facts
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