When having relatives spending several days visiting, and using convenient refrigerated biscuits to make this cinnamon scented coffee cake has saved many mornings breakfast for me.
Ingredients
- 1/3 cup butter or margarine
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1/4 cup sugar
- 1/2 tsp. ground cinnamon
- 2 cans (16.3 oz ea.) refrigerated buttermilk biscuits, quartered
- 1 medium Granny Smith apple, chopped
Directions
Heat oven to 375 degrees F. Spray with cooking spray or grease with shortening 12-cup fluted tube cake pan. In small microwaveable bowl, microwave butter on HIGH about 30 seconds or until melted; stir in brown sugar. Spread mexture evenly in pan. Sprinkle with half of the pecans.
In small bowl, mix sugar and cinnamon, roll bisuit quarters in sugar mixture until evenly coated. Place half of the coated buscuit quarters in pan. Sprinkle remaining pecans and apple on top of biscuit quarters; arrange remaining coated biscuit quarters on top.
Bake 35 to 38 minutes or until golden brown. Carefully turn pan upside down onto serving platter. Let stand 1 minute before removing pan. Cool slightly. To serve, pull apart or slice.
By Connie from Cotter, AR
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