Upside-down Cinnamon-apple Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Indulge yourself with this apple-flecked sticky-bun cake, easily assembled with refrigerated cinnamon roll dough. Ingredients:
1 1/2 cups chopped peeled apples |
1 (12.4-oz.) can refrigerated cinnamon rolls with icing |
1/2 cup pecan halves or pieces |
2 tablespoons margarine or butter, melted |
1/3 cup firmly packed brown sugar |
2 tablespoons corn syrup |
Directions:
1. Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.
2. Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.
3. In small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
4. Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.
5. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.
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