PULL APART CAKE RECIPE RECIPES
PULL-APART CARAMEL COFFEE CAKE RECIPE: HOW TO MAKE IT
The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 16 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
Nutrition Facts : Calories 204 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 457mg sodium, CarbohydrateContent 31g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
PULL-APART COFFEE CAKE RECIPE - PILLSBURY.COM
Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake.
Provided by Pillsbury Kitchens
Total Time 35 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
- In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
- Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.
Nutrition Facts : Calories 300 , CarbohydrateContent 37 g, CholesterolContent 10 mg, FatContent 3 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 15 g, TransFatContent 2 1/2 g
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