Cinnamon-Cherry Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (21-ounce) can comstock, thank you, or wilderness more fruit cherry fruit filling |
1 cup firmly packed light brown sugar |
2 tablespoons ground cinnamon |
4 (12-ounce) cans refrigerated buttermilk biscuits |
1 cup butter or margarine, melted |
Directions:
1. Spoon fruit filling into a lightly greased 10-inch tube pan; set aside.
2. Stir together brown sugar and cinnamon in a shallow dish.
3. Separate biscuits. Flatten each biscuit; dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.
4. Bake at 375° for 30 to 35 minutes. Remove from oven, and let stand 10 minutes; invert onto a serving plate.
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