Caramel-Pecan Coffee Cake

By Addie

How would you like to have a fresh-baked coffee cake, dripping with brown sugar caramel and pecans, on the table in less than 15 minutes? Here's the secret: use your microwave! It really is possible-and it's incredibly delicious too!

Ingredients

• 2 tablespoons butter or margarine
• 1/4 cup packed brown sugar
• 2 tablespoons chopped pecans
• 2 tablespoons light corn syrup
• 1/4 teaspoon ground cinnamon
• 1 cup Original Bisquick
• 1/4 cup cold water

Preparation

Step 1

1. Place butter in 1-quart casserole. Microwave uncovered on High (100%) until melted, 20 to 30 seconds. Stir in brown sugar, pecans, corn syrup and cinnamon; spread evenly in casserole. Microwave uncovered until bubbly, 45 to 60 seconds. Tilt casserole so brown sugar mixture runs to side; place 6-ounce juice glass in center of casserole (the glass prevents a doughy center- make sure it is microwave safe).


2. Mix Bisquick and water until soft dough forms. Drop dough by 6 spoonfuls onto brown sugar mixture. Place casserole on inverted plate in microwave oven. Microwave uncovered on Medium-high (70%) 2 minutes; rotate casserole 1/2 turn. Microwave uncovered until wooden pick inserted in center comes out clean, 2 to 2 1/2 minutes longer.


3. Remove glass. Immediately invert on heatproof serving plate; let casserole stand 1 minute so caramel can drizzle over coffee cake. Serve warm.