COFFEE CAKE
Pies, Cakes and Desserts
Ingredients
- 6 - 8 servings
- 2 tablespoons margarine
- 1 1/2 cup chopped apples or more (I use more)
- 10 oz can or 10 canned refrigerator biscuits (I use the large flaky kind)
- 1/3 cup firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1/3 cup light corn syrup
- 1 1/2 teaspoons whiskey (I use sherry)
- 1 egg, beaten
- 1/2 cup pecans, chopped
- 1/4 teaspoon vanilla
- 1 - 2 tablespoons milk
Directions
Preheat oven to 350°.
Using 1 tablespoon margarine, grease bottom and sides of 8" round (or square) pan. Spread 1 cup apples in pan.
Separate dough into 10 biscuits. Cut each in 4 pieces.
Arrange biscuits points up over the apples. Top with remaining apples.
In small bowl, combine 1 tablespoon margarine, sugar, corn syrup, whiskey and beaten egg. Blend until sugar is partially dissolved. Stir in pecans and spoon over biscuit pieces.
Bake at 350° for 35 or 45 minutes. Cool for 5 minutes. Blend glaze ingredients until smooth and drizzle over coffee cake. Store in refrigerator.
Using 1 tablespoon margarine, grease bottom and sides of 8" round (or square) pan. Spread 1 cup apples in pan.
Separate dough into 10 biscuits. Cut each in 4 pieces.
Arrange biscuits points up over the apples. Top with remaining apples.
In small bowl, combine 1 tablespoon margarine, sugar, corn syrup, whiskey and beaten egg. Blend until sugar is partially dissolved. Stir in pecans and spoon over biscuit pieces.
Bake at 350° for 35 or 45 minutes. Cool for 5 minutes. Blend glaze ingredients until smooth and drizzle over coffee cake. Store in refrigerator.
Source: PDF page 171
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