Country Apple Coffee Cake

Convenient refrigerated biscuits make this apple-pecan delight a breeze to prepare for brunch or dessert.

Yield

8 to 10 servings

Coffee Cake Ingredients

2 medium tart apples, peeled and chopped, divided
1 (12 ounce) tube refrigerated buttermilk biscuits
1 egg
1/3 cup corn syrup
1/3 cup packed brown sugar
1 tablespoon butter, room temperature
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans

Glaze Ingredients

1/3 cup confectioners' (powdered) sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk

Directions

Preheat oven to 350°F (177°C). Grease a 9-inch round baking pan with Pan Release or baking spray with flour.

Place 1 1/2 cups apples in the prepared baking pan. Separate biscuits into 10 pieces; cut each biscuit into quarters. Place over apples with point side up. Top with remaining apples.

In a small bowl, combine the egg, corn syrup, brown sugar, butter and cinnamon. Stir in pecans. Spoon over apples.

Bake for 30 to 35 minutes or until biscuits are browned.

For glaze: Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm coffee cake.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 30 minutes

Nutritional Information

1 serving (1 piece) equals 228 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 325 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

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