1 Dish Caramel Pecan Coffee Cake Round Recipes

Steps:

• Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine sugar topping ingredients in a small bowl.
• Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
• Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.

Steps:

• MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
• TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
• 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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
• Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
• Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Steps:

• Preheat oven to 350°F Grease and flour a 10-inch fluted tube pan.
• In a small bowl combine nuts, brown sugar and cinnamon. Set aside.
• In a large bowl whisk together sugar, oil, zest and eggs. Set aside.
• In blender or food processor combine yogurt and cottage cheese until smooth. Add to sugar mixture.
• Stir in lemon juice and vanilla.
• Combine flour and baking powder and gradually stir into sugar mixture until blended.
• Pour 2/3 of the batter into the pan.Sprinkle with nut mixture. Spoon remaining batter over nuts.
• Bake 40-45 minutes till done (cake tester comes out clean).
• Cool 10 min in pan. Remove and let cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Steps:

• Heat oven to 350*. Spray 9x2" round baking pan with cooking spray. Line bottom of pan with parchment paper; spray paper.
• Heat all topping ingredients except pecans in small saucepan over medium heat 5 minutes or until butter melts, stirring frequently. Pour into pan, coating bottom;sprinkle with pecans.
• Beat 6 tbsp of butter in large bowl at medium speed until creamy. Add sugar and 1/3 cup brown sugar; beat 3 minutes or until light and fluffy. Beat in eggs and vanilla until blended.
• Whisk flour, cinnamon, baking powder, baking soda and salt in medium bowl. At low speed, beat in flour mixture in 3 parts alternately with buttermilk, beginning and ending flour mixture. Spread batter over caramel layer.
• Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean and top is firm to the touch. Cool on wire rack 8 minutes. Invert onto serving plate; drizzle with any caramel remaining in the pan. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
• Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
• Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
• Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
• Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
• Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
• To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

Steps:

• In a large bowl, beat the first six ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13x9-in. baking pan. Combine pecans, sugar and cinnamon; sprinkle over batter. Cut through batter with a knife to swirl pecan mixture. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small bowl, combine confectioners' sugar and orange juice until smooth; drizzle over warm coffee cake. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.