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Country Apple Coffee Cake

Country Apple Coffee Cake
"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.
10 ServingsPrep: 15 min. Bake: 30 min.

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

  • 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.
  • 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.
  • For glaze, combine the confectioners' sugar, vanilla and enough milk
  • to achieve desired consistency. Drizzle over warm coffee cake.
  • Yield: 10 servings.
© Taste of Home 2013

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Country Apple Coffee Cake (continued)

Nutrition Facts: 1 serving (1 piece) equals 228 calories, 7 g fat (1 g saturated fat), 24 mg cholesterol, 325 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013