Best 10 1 Dish Caramel Pecan Coffee Cake Round Recipes

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## Caramel Pecan Coffee Cake: A Sweet Treat to Start Your Day

Indulge in the delectable Caramel Pecan Coffee Cake, a symphony of flavors and textures that will tantalize your taste buds. This exquisite cake offers a moist and fluffy crumb, generously laced with swirls of rich caramel and studded with crunchy pecan pieces in every scrumptious bite. The irresistible caramel glaze adds a touch of sweetness and decadence, taking this coffee cake to the next level. Whether you prefer a classic bundt cake or crave individual muffins, this recipe has you covered with detailed instructions for both variations. Elevate your morning routine or impress your loved ones with this exceptional Caramel Pecan Coffee Cake, a perfect accompaniment to your favorite cup of coffee or tea.

### Additional Featured Recipes:

- **Classic Coffee Cake:** Experience the timeless flavor combination of cinnamon and streusel topping in this classic coffee cake recipe.

- **Sour Cream Coffee Cake:** Discover a moist and tender coffee cake enriched with sour cream, offering a tangy twist to the traditional treat.

- **Blueberry Coffee Cake:** Delight in a burst of juicy blueberries nestled within a sweet and fluffy coffee cake, creating a delightful balance of flavors and textures.

- **Chocolate Chip Coffee Cake:** Indulge in the irresistible combination of chocolate chips and coffee cake, a delightful treat for chocolate lovers and coffee enthusiasts alike.

- **Apple Cider Coffee Cake:** Embrace the warm and cozy flavors of fall with this apple cider coffee cake, featuring tender apples and aromatic spices that evoke the essence of the season.

Let's cook with our recipes!

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE



Pecan Coffee Cake With Warm Caramel Sauce image

This nutty sour cream coffee cake is rich enough to stand alone, but the bourbon caramel sauce elevates it to "special occasion dessert" status.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h35m

Yield 12 to 15 servings

Number Of Ingredients 15

1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
2 cups all-purpose flour, plus more for the pan
1 1/2 cups pecans, toasted and cooled
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon bourbon
1 cup sour cream
1 cup sugar
1/4 cup water
1 cup heavy cream
2 tablespoons bourbon

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.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 25 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 193 milligrams, Sugar 34 grams, TransFat 0 grams

1-DISH CARAMEL PECAN COFFEE CAKE



1-Dish Caramel Pecan Coffee Cake image

Make and share this 1-Dish Caramel Pecan Coffee Cake recipe from Food.com.

Provided by House

Categories     Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
2 (4 ounce) envelopes fast rising yeast
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons butter, melted
1/3 cup corn syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon cinnamon

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.

1-DISH CARAMEL PECAN COFFEE CAKE (ROUND)



1-Dish Caramel Pecan Coffee Cake (Round) image

Make and share this 1-Dish Caramel Pecan Coffee Cake (Round) recipe from Food.com.

Provided by internetnut

Categories     Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

mazola pure cooking spray
1 3/4 cups all-purpose flour
2 ounces fleischmann's fast rising yeast (2 envelopes)
2 tablespoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120 to 130 F)
2 tablespoons butter, melted
1/4 cup sugar
1 teaspoon spice islands ground saigon cinnamon
1/3 cup Karo light corn syrup or 1/3 cup dark corn syrup
1/3 cup brown sugar
2 tablespoons butter, melted
1/2 cup chopped pecans

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.

BUTTERMILK APPLE COFFEE CAKE WITH PECANS



Buttermilk Apple Coffee Cake With Pecans image

A recipe that I found on Glutenfreeda.com. I've altered it a little bit. This makes a small 8-inch round coffee cake - just right for a small family.

Provided by LARavenscroft

Categories     Breads

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 1/2 cups granny smith apples, peeled and thinly sliced
3 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon, ground
1 cup gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup sugar
2 tablespoons butter, softened
1 large egg, lightly beaten
1 teaspoon vanilla
1/4 teaspoon almond extract
1/2 cup buttermilk
1 tablespoon pecan pieces
1/4 cup powdered sugar, sifted
1 teaspoon milk
1/4 teaspoon vanilla

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease an 8-inch round cake pan.
  • In a small bowl, combine apples, brown sugar, lemon juice and cinnamon. Set aside.
  • In a large bowl, whisk together the gf flour, xanthan gum, baking soda and salt.
  • In a separate bowl, beat the butter and sugar together with a hand held mixer on medium speed until well-blended.
  • Add the egg and extracts; beating well.
  • Add the flour mixture to the egg and sugar mixture alternating with buttermilk, beginning and ending with the flour mixture.
  • Spoon the batter (it will be rather thick) into the prepared cake pan, spreading the top with a spatula to even it out.
  • Arrange the apple mixture over the cake.
  • Sprinkle with the pecan pieces.
  • Bake for 25 minutes or until the cake begins to pull away from the sides of the pan.
  • Cool in the pan on a wire rack for 10 minutes.
  • Prepare the glaze: In a small bowl, whisk together the powdered sugar, milk and vanilla extract.
  • Drizzle glaze over cake.
  • Serve cake warm or at room temperature.

CREAM CHEESE PECAN COFFEE CAKE



Cream Cheese Pecan Coffee Cake image

This recipe makes a really moist delicious cake! If you really want to be indulgent you could add glaze to the top.

Provided by sweetcakes

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup margarine
1 (8 ounce) package cream cheese
1 1/4 cups sugar
2 eggs
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 cup milk
1 cup brown sugar
1 cup flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup margarine
1 cup coarsely chopped pecans or 1 cup walnuts

Steps:

  • Blend butter with cream cheese.
  • Add sugar, beat until fluffy.
  • Blend in eggs, baking powder, vanilla, soda, and salt.
  • Mix in half the flour, then the milk. Blend in remaining flour.
  • Combine all topping ingredients except nuts.
  • Spread half the cream cheese batter in greased 9x13 inch pan.
  • Sprinkle with half the topping. Spread remaining batter over top. Sprinke with remaining topping and nuts.
  • Bake at 350* for 30 to 35 minutes.
  • Glaze if desired.

BROWN SUGAR-PECAN COFFEE CAKE



Brown Sugar-Pecan Coffee Cake image

Make and share this Brown Sugar-Pecan Coffee Cake recipe from Food.com.

Provided by Juenessa

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
2 cups firmly packed light brown sugar
3/4 cup butter, cubed
1 cup sour cream
1 large egg, lightly beaten
1 teaspoon baking soda
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans

Steps:

  • Stir together flour and brown sugar in a large bowl.
  • Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
  • Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened.
  • Stir together granulated sugar and cinnamon.
  • Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Nutrition Facts : Calories 438.4, Fat 22.7, SaturatedFat 10.5, Cholesterol 56.6, Sodium 217.4, Carbohydrate 57, Fiber 1.5, Sugar 38.9, Protein 4.2

CARAMEL-PECAN SOUR CREAM COFFEE CAKE



Caramel-Pecan Sour Cream Coffee Cake image

Make and share this Caramel-Pecan Sour Cream Coffee Cake recipe from Food.com.

Provided by Lvs2Cook

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
1 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream
1 1/2 teaspoons cinnamon
1/3 cup brown sugar, firmly packed
1 cup pecans, finely chopped
1/2 cup butter
6 tablespoons milk
3/4 cup brown sugar, firmly packed
1 cup pecan pieces, finely chopped

Steps:

  • For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
  • For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
  • Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
  • For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
  • When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

GOOEY CARAMEL-PECAN CAKE



Gooey Caramel-Pecan Cake image

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 container Betty Crocker™ Whipped chocolate frosting

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.

Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g

CARAMEL-PECAN MOCHA LAYER CAKE



Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

  • Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

GOOEY CARAMEL PECAN COFFEE CAKE



Gooey Caramel Pecan Coffee Cake image

From Cooking Pleasures, Feb/March 2008. Magazine decription reads: "A caramel glaze bakes beneath this tender coffee cake, becoming a tantalizing sticky topping studded with toasted pecans when the cake is inverted."

Provided by Burgundy Damsel

Categories     Breads

Time 1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

3/4 cup packed light brown sugar
4 1/2 tablespoons unsalted butter
3 tablespoons light corn syrup
1 1/2 tablespoons honey
1 cup pecan halves
6 tablespoons unsalted butter, softened
1/3 cup sugar
1/3 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk

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.

Nutrition Facts : Calories 342.7, Fat 17.1, SaturatedFat 7.2, Cholesterol 62.5, Sodium 170.2, Carbohydrate 45.5, Fiber 1.4, Sugar 29.4, Protein 4

Tips:

  • Soften butter and cream cheese to room temperature: This will make them easier to mix and will result in a smoother batter.
  • Use fresh coffee: Fresh coffee will give your cake a more intense flavor. If you don't have fresh coffee, you can use instant coffee powder, but use half the amount called for in the recipe.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set.

Conclusion:

This 1-dish caramel pecan coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. The cake is moist and flavorful, with a sweet and crunchy pecan topping. The caramel sauce adds a rich and decadent touch. This cake is sure to be a hit with everyone who tries it.

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