Apple-Praline Bubble Bread |
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Prep Time: 15 Minutes Cook Time: 38 Minutes |
Ready In: 53 Minutes Servings: 12 |
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Another Pillsbury favorite...serve this up for a quick and tasty brunch anytime! Use convenient refrigerated biscuits to make a tempting cinnamon and apple-scented coffee cake. Ingredients:
1/3 cup butter or 1/3 cup margarine |
1/2 cup packed brown sugar |
1/2 cup chopped pecans |
1/4 cup sugar |
1/2 teaspoon ground cinnamon |
2 (16 1/3 ounce) cans pillsbury grands refrigerated buttermilk biscuits, quartered |
1 medium granny smith apple, chopped |
Directions:
1. Heat oven to 375°F Spray with cooking spray or grease with shortening a 12-cup fluted tube cake pan.
2. In small microwavable bowl, microwave butter on High about 30 seconds or until melted.
3. Stir in brown sugar.
4. Spread mixture evenly in pan.
5. Sprinkle with half of the pecans.
6. In small bowl, mix sugar and cinnamon;
7. Roll biscuit quarters in sugar mixture until evenly coated.
8. Place half of the coated biscuit quarters in pan. Sprinkle remaining pecans and apple on top of biscuit quarters;
9. Arrange remaining coated biscuit quarters on top.
10. 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.
11. To serve, pull apart or slice.
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