Country Apple Coffee Cake – #37 of 52 Pillsbury Grand Prize Recipes in 52 Weeks

Country Apple Coffee Cake won the 31st Pillsbury Bake-Off in 1984. Recipe on Pillsbury.com by Susan F. Porubcan of Jefferson, Wisconsin. This is a super easy yet impressive breakfast. Great for your guests at the holidays. It even has some booze. That’s right, there’s whiskey in it. It’s only 1 1/2 teaspoons but you could add more if you’re feeling festive.

Start by putting chopped apples in a greased pan. I prefer Granny Smith.

Add chopped biscuits.

Then add a mixture of butter, brown sugar, cinnamon, corn syrup, whiskey, egg and pecans. Spoon over biscuit pieces and apples.

Bake at 350°F for about 40 minutes. Let cool and drizzle with icing. Easy peazy! And your guests will ooh and ah.

Print Recipe

Country Apple Coffee Cake – #37 of 52 Pillsbury Grand Prize Recipes in 52 Weeks

Ingredients

• Recipe courtesy of Pillsbury®
• Coffee Cake
• 2 tablespoons LAND O LAKES® Butter softened
• 1 1/2 cups chopped peeled apples
• 1 can 12 oz Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated biscuits
• 1/3 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup light corn syrup
• 1 1/2 teaspoons whiskey if desired
• 1 LAND O LAKES® Egg
• 1/2 cup Fisher® Chef's Naturals® Pecan Halves or Pieces
• Glaze
• 1/3 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 to 2 teaspoons milk

Instructions

• Heat oven to 350°F. Using 1 tablespoon of the butter, generously grease 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in 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, mix remaining 1 tablespoon butter, the 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 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
• In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Cover and refrigerate any remaining coffee cake.