Pecan Yeasted Coffee Cake

Ingredients 3/4 cup almond milk 4 tablespoons (1/2 stick) unsalted butter (I used Earth Balance) 2 envelopes (1-1/2 tablespoons) instant yeast 1-3/4 cups unbleached all-purpose flour 1/2 teaspoon salt 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/3 cup dark corn syrup 3/4 cup packed light brown sugar 3/4 cup finely shopped pecans Method Directions: Line a 9 x5 loaf pan with parchment paper (also can be made in an 8-inch square baking pan). Spray with baking spray. Heat the milk and 2 tablespoons butter in a small saucepan until the butter is melted and the milk is very warm to the touch. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with an electric mixer on medium-low speed until you have a sticky dough. Press the dough into the prepared pan. Combine the granulated sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugar evenly over the batter. Melt the remaining 2 tablespoons of butter. Combine the corn syrup, brown sugar, and melted butter in a medium bowl and stir. Spread over the dough (I ended up using half. If you use an 8-inch square baking pan, you will need the whole portion). Sprinkle pecans evenly across the top. Place the pan in a cold oven. Turn the heat to 350 degrees F (175 degrees C). Bake until the cake is golden and set in the center, 25 to 30 minutes. Let cool slightly and serve warm. Source: http://www.cakeduchess.com/