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Cook'n with Betty Crocker 
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Country Apple Coffee Cake |
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Serves: 8 Print this RecipeSusan Porubcan - Whitewater, Wisconsin Bake-Off® Contest 31, 1984 Grand Prize Winner The flavors are down-home, but the innovative shaping of this refrigerated biscuit coffee cake gives it a pastry shop look that's easy to duplicate. COFFEE CAKE 1 tablespoon margarine or butter, softened 1 1/2 cups chopped peeled apples 1 (12-ounce) can flaky refrigerated biscuits 1 tablespoon margarine or butter, softened 1/3 cup firmly packed brown sugar 1/4 teaspoon cinnamon 1/3 cup light corn syrup 1 1/2 teaspoons whiskey, if desired 1 egg 1/2 cup pecans halves or pieces GLAZE 1/3 cup powdered sugar 1/4 teaspoon vanilla extract 1 to 2 teaspoons milk __Susan Porubcan ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Using 1 tablespoon margarine, generously grease 9-inch round cake pan or 8inch square pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples. In small bowl, combine 1 tablespoon margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces and apples. Bake at 350°F. for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. Nutrition Per Serving: Calories 330; Protein 4g; Carbohydrate 47g; Fat 14g; Sodium 510mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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