Country Apple Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I love to cook for my husband and three children, but my rule is 'the simpler the better', relates Katie Strzyzewski of Midlothian, Illinois. Convenient refrigerated biscuits make this apple-pecan delight a breeze to prepare for brunch or dessert. Ingredients:
2 medium tart apples, peeled and chopped, divided |
1 tube (12 ounces) refrigerated buttermilk biscuits |
1 egg |
1/3 cup corn syrup |
1/3 cup packed brown sugar |
1 tablespoon butter, softened |
1/2 teaspoon ground cinnamon |
1/2 cup chopped pecans |
glaze: |
1/3 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
1 to 2 teaspoons 2% milk |
Directions:
1. Place 1-1/2 cups apples in a greased 9-in. round baking pan. Separate biscuits into 10 pieces; cut each biscuit into quarters. Place over apples with point side up. Top with remaining apples.
2. In a small bowl, combine the egg, corn syrup, brown sugar, butter and cinnamon. Stir in pecans. Spoon over apples. Bake at 350° for 30-35 minutes or until biscuits are browned.
3. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm coffee cake. Yield: 10 servings.
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