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caramel twist coffee cake

(1)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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.

(1)
yield serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For caramel twist coffee cake

  • 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

  • 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.
  • 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.
  • 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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