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December 24, 2014 · 1 Comment

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

Breakfast· Pillsbury Bake-Off

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Country-Apple-Coffee-Cake

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.

2_Apples

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

3_Biscuits

Add chopped biscuits.

4_Nuts

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

5_Baked

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.
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Previous Post: « Bishop’s Bread with Gluten Free Option
Next Post: Apple Nut Lattice Tart – #38 of 52 Pillsbury Grand Prize Recipes in 52 Weeks »

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Hi, I’m Lise! Welcome to Mom Loves Baking where I’ve been sharing recipes I love since 2013. I hope you love them too!
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