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| Pecan Upside-Down Coffee Cake |
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| Category: Cakes |
Kitchen of: Joyce Brooks |
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| Ingredients: |
| 1 | cup | Pecans, chopped |
| 1/2 | cups | Karo (light) |
| 2 | tbsp | Margarine OR Butter, softened |
| 2 | cups | Bisquick |
| 1/2 | cups | Sugar |
| 1/2 | cups | Milk |
| 1 | tsp | Vanilla |
| 1/2 | tsp | Cinnamon |
| 1 | | Egg |
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| Instructions: |
| 1. | Mix pecans, Karo and margarine in ungreased 9 inch pie pan; spread to cover bottom of pan. |
| 2. | Mix remaining ingredients; beat 30 seconds. Spread over pecan mixture. |
| 3. | Bake at 350 until golden brown and wooden pick inserted in center comes out clean--about 30 minutes. |
| 4. | Run knife around edge on pan to loosen; immediately invert on heatproof serving plate. |
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| Recipe submitted 1/30/2006 |
