Country Apple Coffee Cake

Country Apple Coffee Cake

IMG_6808This is so easy and delicious.  Your family and friends will love it in the morning.  It is always such a hit I usually end up doubling this recipe and use a 9×13 pan.  Yummy, easy AND delicious.  Who could ask for more!

Country Apple Coffee Cake
Prep time
Cook time
Total time
This easy and delicious recipe came from the 1984 Pillsbury Bake-off, which was a grand prize winner created by Susan Porubcan of Wisconsin. Thank you Susan for a delicious little breakfast treat, one of my favorite things to make for guests when visiting for the holidays!
Recipe type: Breakfast
Cuisine: American
Serves: 6
  • 2 tablespoons butter, softened
  • 1½ cups chopped and peeled granny smith apples
  • 1 (10-oz) can Hungry Jack Refrigerated Flaky Biscuits
  • ⅓ cup firmly packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ⅓ cup light corn syrup
  • 1 egg
  • ½ cup pecan halves or pieces
  • ⅓ cup powdered sugar
  • ¼ teaspoon vanilla
  • 1 to 2 teaspoons milk
  1. Heat oven to 350 degrees F.
  2. Using 1 tablespoon of the margarine, generously grease a 9-inch round cake pan or 8-inch square pan.
  3. Spread 1 cup of the apples in bottom of greased pan.
  4. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples.
  5. Top with remaining ½ cup apples.
  6. In small bowl, combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup and egg. Beat 2 to 3 minutes or until sugar is partially dissolved, stir in pecans.
  7. Spoon mixture over biscuit pieces and apples.
  8. Bake at 350 degrees F. for 35 to 45 minutes or until deep golden brown.
  9. Cool 5 minutes.
  10. Mix together the powdered sugar, vanilla and milk in a small bowl. Adding enough milk for desired drizzling consistency.
  11. Drizzle over warm cake. Serve warm or cool.
  12. Store in refrigerator for any remaining left overs.



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