Caramel Pecan Coffee Cake Recipe

Caramel Pecan Coffee Cake

Nothing  warms up a brisk autumnal morning like a cup of hot coffee and a slice of warm coffee cake. My love of both caramel and pecans makes this  my favorite coffee cake recipe. Makes eight servings. Prep time is 20 minutes. Bake times is 25 minutes



  • 1 ¾ cups all-purpose flour
  • 2 envelopes Fleischmann’s® RapidRise Yeast
  • 2 tbsp. Alter Eco Cane Sugar
  • 1/2 tsp. salt
  • 3/4 cup very warm water (120° to 130°F)
  • 2 tbsp. Clover Stornetta butter, melted

Cinnamon Sugar Topping

  • 1/4 cup Alter Eco Cane Sugar
  • 1 tsp. ground Saigon cinnamon

Caramel Pecan Topping

  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1/3 cup brown sugar
  • 2 tbsp. Clover Stornetta butter, melted
  • 1/2 cup chopped pecans


  1. Do not preheat oven.
  2. Mix Batter ingredients in a greased 9 ½ inch deep dish pie plate.
  3. Combine Cinnamon Sugar Topping ingredients in a small bowl and set aside.
  4. Stir together corn syrup, brown sugar and butter in a small bowl.
  5. Add pecans and mix well.
  6. Top batter evenly with cinnamon sugar topping.
  7. Spoon the Caramel Pecan Topping evenly over the batter.
  8. Place in a COLD oven, set temperature to 350°F, and bake 25 minutes, until lightly browned and firm in center.
  9. Cool slightly and serve warm with love and gratitude.

The brands of ingredients are suggested based on the availability of the fun and exciting printable grocery coupons now available on, the free printable grocery coupon website that gives money to your favorite nonprofit every time you redeem a CommonKindness coupon.

Other product brands can be substituted, but dishes tend to taste better when preparing them helps others.

9 thoughts on “Caramel Pecan Coffee Cake Recipe

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