Cinnamon Coffee Cake
  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 15
  • 3/4 cup milk
  • 2 tablespoons butter
  • 1 1/2 tablespoons yeast
  • 1-3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 teaspoon Cinnamon
  • 1/3 cup Karo Dark Corn Syrup
  • 1/3 cup brown sugar
  • 2 tablespoons butter
  • 3/4 cup chopped pecans
  1. Grease and flour an 8 inch square baking dish and set aside.
  2. Heat 3/4 cup milk and 2 tablespoons butter in small pan on stove until butter melts and milk is very hot 100-110 degrees. Pour into medium sized mixing bowl. Sprinkle yeast on top and let dissolve. Add flour, sugar, and salt and mix well until smooth wet dough forms.
  3. Press dough into prepared pan. This doesn’t need to be perfect, just get it as even as you can. Mix cinnamon and sugar in a small bowl and sprinkle evenly over dough.
  4. Melt butter and mix in brown sugar and corn syrup. Spoon evenly over dough. Sprinkle evenly with pecans.
  5. Place in cold oven and turn oven to 350 degrees. Bake for 30 minutes. Remove from oven and let cool a few minutes before serving.
  6. Best the day it is made, you can reheat for a few seconds in microwave.
A little sweet but quick and impressive for company breakfast or a treat. Adapted from Fleischmann’s Yeast by Laura Chattman.