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Caramel-Pecan Coffee Cake

Serves: 2
Total Calories: 532

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 2
Total Calories: 532
Calories from Fat: 214

This Caramel-Pecan Coffee Cake recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.


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