caramel twist coffee cake

Name: Caramel Twist Coffee Cake
Prep time: 25 min
Cook time: 30 min
Cuisine: American
Ingredients: 1/3 cup(s) butter or margarine; 1/2 cup(s) brown sugar, firmly packed; 1/4 cup(s) corn syrup or maple syrup; 1/2 cup(s) chopped pecans; 2 1/2 cup(s) bisquick mix; 2/3 cup(s) sweet potatoes, whole canned,drained and mashed; 1/3 cup(s) milk -i used evaporated pet milk; 2 tablespoon(s) butter or margarine, softened; 3 tablespoon(s) brown sugar, firmly packed

(1 RATING)

133 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Mar 12, 2012

This is another of Bisquick's great recipes. Sweet potatoes, corn syrup and brown sugar. Very yummy! Note: I used Maple Syrup instead of the corn syrup.

Rate

prep time 25 Min

cook time 30 Min

method Bake

yield makes 12 twists or braided sticks

Ingredients

1/3 cup butter or margarine
1/2 cup brown sugar, firmly packed
1/4 cup corn syrup or maple syrup
1/2 cup chopped pecans
2 1/2 cups bisquick mix
2/3 cup sweet potatoes, whole canned,drained and mashed
1/3 cup milk -i used evaporated pet milk
2 tablespoons butter or margarine, softened
3 tablespoons brown sugar, firmly packed

How To Make caramel twist coffee cake

Step 1

Heat oven to 400^. Melt 1/3 cup butter in ungreased square pan, 9x9-inch, in oven. Stir in sugar and corn syrup. Sprinkle with pecans.

Step 2

Mix Bisquick, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick. Knead lightly 10 times. Roll or pat into 12-inch square. Spread butter over dough. Sprinkle with brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into 12 one-inch strips. Twist ends of each strip in opposite directions. Place twists on pecans in pan.
Step 3

Bake 25-30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm. Great cool too.
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