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Sticky Pecan Coffeecake

Source of Recipe

Internet


List of Ingredients

3 Tbsp. EXTRA VIRGIN OLIVE OIL, divided
1/2 cup packed brown sugar
2 Tbsp. light corn syrup
1 package dried yeast
1/4 cup warm water
3/4 cup low-fat cottage cheese
1 tsp. vanilla
1/3 cup sugar
1 egg
1/4 tsp. salt
1 1/2 cups all-purpose flour
3/4 cups coarsely chopped pecans



Recipe

1. Preheat oven to 350 degrees. Grease bottom and sides of a 9-inch cake pan with 1/2 tablespoon Extra Virgin olive oil.

2. Mix the brown sugar, 2 tablespoons Extra Virgin olive oil, and corn syrup. Spread over the bottom of the pan and place in the oven for about 5 minutes or until sugar is dissolved. Remove from oven and let pan cool.

3. Dissolve yeast in warm water. Set aside.

4. Puree the cottage cheese in a food processor, blender or pass through a metal mesh strainer to make a smooth texture.

5. Add 1/2 tablespoon Extra Virgin olive oil, the vanilla, sugar, egg and salt. Mix well. Add the yeast mixture and stir thouroughly. Stir in the flour to make a soft dough.

6. Sprinkle the pan with the pecans. Turn dough into pan. Spread gently to evenly fill the pan. Cover with greased plastic wrap and let rise until doubled.

7. Bake 40 to 45 minutes. Cover with foil during the latter part of baking if browning too much. When done, remove from oven and unmold within 5 minutes.

Makes 6 servings