With a sweet, yeasty base and a gooey corn syrup–and–butter top, this cake is best described as falling somewhere between sweet bread and pecan pie filling. The recipe, originally published in the New York Times, came to us from the food blog The Hungry Mouse.
Source: The Hungry Mouse
Enlarge Image Credit: The Hungry Mouse
FROM THE RECIPE:
So here's the thing. I liked this cake so much that I immediately had to get it out of the house so I didn't gobble down the entire pan.
This cake is more of a coffee cake—not a sugary sweet dessert cake. It's the kind of thing you'd have for breakfast, or serve with brunch.
Truth be told, it's kind of like a giant Danish.
Get the Recipe from The Hungry Mouse