Butterscotch Rounds

1/4 cup butter or margarine

1/2 cup brown sugar (packed)

1/2 cup pecan halves

1 package active dry yeast

1/4 cup hottest tap water

2 1/3 cups Gold Medal flour

1/3 cup granulated sugar

1 teaspoon salt

1 teaspoon soda

1 cup dairy sour cream

1 egg

Image via Wikipedia

Method: 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 large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups of the flour and the remaining ingredients Blend 1/2 minute on low speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoonfuls over mixture in pans; let rise in warm place (85 degrees) 50 minutes. (Dough will not double.)

Heat oven to 350 degrees. Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plate; let pans remain a minute so butterscotch drizzle down over coffee cakes. Serve warm. 2 coffee cakes.