Pecan Upside-Down Coffee Cake
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Pecan Upside-Down Coffee Cake Recipe
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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
- Heat oven to 350°
- MIX pecans, corn syrup and margarine in ungreased round pan, 9x1½"; spread to cover bottom of pan.
- MIX remaining ingredients; beat 30 sec.
- Spread over pecan mixture.
- BAKE until golden brown and wooden pick inserted in center comes out clean, about 30 min.
- 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.
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