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Pecan Upside-Down Coffee Cake (VRP 090)

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Pecan Upside-Down Coffee Cake

Pecan Upside Down Coffee Cake

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Pecan Upside-Down Coffee Cake Recipe

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Pecan Upside Down Coffee Cake e1544303135103

Pecan Upside Down Coffee Cake

Ingredients

  • 1 cup chopped pecans
  • ½ cup Karo light or dark corn syrup
  • 2 tbsp. margarine or butter, softened
  • 2 cups Bisquick baking mix
  • ½ cup sugar
  • ½ cup milk
  • 1 tsp. vanilla
  • ½ tsp. ground cinnamon
  • 1 egg

Instructions

  1. Heat oven to 350°
  2. MIX pecans, corn syrup and margarine in ungreased round pan, 9x1½"; spread to cover bottom of pan.
  3. MIX remaining ingredients; beat 30 sec.
  4. Spread over pecan mixture.
  5. BAKE until golden brown and wooden pick inserted in center comes out clean, about 30 min.
  6. Run knife around edge of pan to loosen; immediately invert on heatproof serving plate.

Notes

High Altitude Directions (over 3500 ft.): Not recommended for use.

Pecan Upside-Down Coffee Cake

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WM

Sunday 21st of February 2021

I followed the directions and used the exact ingredients, but for some reason when I inverted the coffeecake to remove it, all of the topping stayed stuck to the bottom of the pan? I had to scrape it out and much seemed crystalized. It still tasted good, bit looked like a mess. Should it be a "greased" pan or maybe specific type of pan? Thanks, -WM

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