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Caramel Coffee Cake

Category: Desserts


1 Package (6 Oz.) Caramels -- *about 21
1/4 Cup Water
2 Cups Sifted Flour
1/2 Teaspoon Salt
3 Tablespoons Sugar
1/3 Cup Shortening
1 Egg Plus Milk to Make 3/4 Cup
1/2 Cup Pecan Halves


Place caramels and water in saucepan. Switch to warm heat for 15 minutes. Stir well to blend. Sift dry ingredients together. Cut in shortening. Stir in egg and milk mixture. Beat vigorously, but briefly. (Batter will be stiff.) Place pecan halves in the bottom of a greased 5 cup ring mold. Drizzle caramel over top. Cut through batter to marble caramel. Bake in 400 oven for 25 minutes. Loosen cake around edge of pan with knife, then turn on plate. Let cool a few minutes, then serve warm with butter. Makes 6 servings.

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