Refrigerated biscuits make quick and easywork of preparing this fresh apple coffee cake.
Recipe: Country Apple CoffeeCake
2 tablespoons butter or margarine,softened
Heat oven to 350°F (175°C). Using1 tablespoon of the butter, generously grease a 9-inch roundcake pan or 8-inch square pan. Spread 1 cup of the apples ingreased pan.
Separate dough into 10 biscuits; cut eachinto quarters. Arrange biscuit pieces, points up, over apples.Top with remaining 1/2 cup apples.
In small bowl, combine remaining 1 tablespoonbutter, brown sugar, cinnamon, corn syrup, vanilla and egg; beat2 to 3 minutes or until sugar is partially dissolved. Stir inpecans; spoon over biscuit pieces and apples.
Bake for 35 to 45 minutes or until deepgolden brown. Cool 5 minutes. If desired, remove from pan.
In small bowl, blend all glaze ingredients,adding enough milk for desired drizzling consistency. Drizzleover warm cake. Serve warm or cool. Store in refrigerator.
1 1/2 cups chopped peeled apples
1 (10-ounce) can refrigerated flaky-style biscuits
1/3 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/3 cup light corn syrup
1 1/2 teaspoons vanilla
1 large egg
1/2 cup pecan halves or piecesGlaze:
1/3 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Makes 6 to 8 servings.
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