Caramel Twist Coffee Cake

By Pat Duran
@kitchenChatter

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.

Rating:

★★★★★ 1 vote

Comments:

12 Comments

Serves:

makes 12 twists or braided sticks

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

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

How to Make Caramel Twist Coffee Cake

Step-by-Step

1Heat 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.
2Mix 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.
3Bake 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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