Country Apple Coffee Cake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 10 servings


  • 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

Nutritional Facts

1 piece: 228 calories, 7g fat (1g saturated fat), 24mg cholesterol, 325mg sodium, 40g carbohydrate (19g sugars, 1g fiber), 4g protein.


  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.
Originally published as Country Apple Coffee Cake in Quick Cooking March/April 2000, p47

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christinec1030 User ID: 23163 76800
Reviewed Jul. 22, 2010

"This is a recipe that I have made for years. My family really enjoys it, and it is very easy to prepare."

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