Butterscotch Rounds
Butterscotch Rounds are sweet, nutty coffee cakes with a rich butterscotch topping and pecans, perfect for breakfast or dessert and enjoyed by all ages.
Ingredients
Instructions
- Melt 2 tablespoons butter in each of two 8 or 9-inch layer pans.
- Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
- In a large mixer bowl, dissolve yeast in hot water.
- Add 1 1/3 cups flour, granulated sugar, salt, soda, sour cream, and egg; blend 1/2 minute on low speed, scraping bowl constantly.
- Beat 2 minutes on high speed, scraping bowl occasionally.
- Stir in remaining flour.
- Drop batter by tablespoonfuls over the mixture in pans.
- Let rise in a warm place (85°F) for 50 minutes.
- Heat oven to 350°F.
- Bake for 25 to 30 minutes or until golden brown.
- Immediately invert pans onto serving plates and let pans remain a minute so butterscotch drizzles over coffee cakes.
Nutrition & Diet Analysis (per serving)
709
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).