Country Apple Coffee Cake

I'm sure a lot of us are expecting out of town company this week and might need a quick and easy breakfast treat. This goes together really fast and is so delicious. We devoured it pretty quick. Double the recipe and put it in a 9x13 inch pan if you're feeding a crowd!

Country Apple Coffeecake



2 tablespoons butter – melted
2 granny smith apples – peeled and diced
1 16-ounce can flaky biscuits
1/3 cup brown sugar – packed
½ teaspoon cinnamon
1/3 cup light corn syrup
1 egg
½ cup chopped pecans

Preheat oven to 350 degrees. Spray 1 9-inch cake pan with cooking spray.

Sprinkle 1 diced apple in the bottom of the prepared cake pan.

Cut each biscuits into fourths and place on top of apples, pointed end up.

Sprinkle biscuits with remaining diced apple.

In a medium bowl, combine the brown sugar, cinnamon, corn syrup, egg and pecans. Stir until well mixed and spoon over apple/biscuit mixture.

Bake for 40 – 45 minutes until golden brown. Top with powdered sugar glaze, if desired.

 
Here's the line-up.

 
Spread one cup of peeled and 
chopped apples in a 9-inch cake pan. 
Cut the biscuits into fourths.

 
Place the cut biscuits, point side UP, over the apples.

 
Sprinkle with the remaining 1 cup of apples.

 
Mix the melted butter, brown sugar, 
corn syrup, pecans, cinnamon and 
the egg in the medium bowl.

 
Pour that over the apple/biscuit mixture in the cake pan.

 
All ready to bake.

 
Warm from the oven!

 
Serve with a powdered sugar glaze for extra yumminess.