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COFFEE CAKE - Upside-Down Cinnamon Apple Coffee Cake
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| Upside-Down Cinnamon Apple Coffee Cake BRUNCH Yield: Serves 8 Nice and gooey with plenty of pecans and apples! Ingredients | |
| 1-1/2 cups | apples, chopped and peeled |
| 1 can (12.4 ounce) | Pillsbury cinnamon rolls with icing |
| 1/2 cup | pecan halves or pieces |
| 2 tablespoons | butter, melted |
| 1/3 cup | packed brown sugar |
| 2 tablespoons | corn syrup |
Instructions
Heat oven to 350 degrees.
Spray 9-inch glass pie plate with cooking spray.
Spread 1 cup of the apples in pie plate.
Separate dough into 8 rolls.
Cut each roll into quarters; place in large bowl.
Add remaining 1/2 cup apples and pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended.
Add brown sugar mixture to dough mixture; toss gently to combine.
Spoon mixture over apples in pan.
Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes.
Invert onto serving platter.
Remove lid from icing.
Microwave icing on high 10 to 15 seconds or until drizzling consistency.
Drizzle over warm coffee cake. Serve warm.
Notes
This recipe from the Pillsbury Spring Brunch Magazine 2010
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