While I may not have any great pictures of this cake, it is an easy and satisfying coffee cake experience that I don’t want you to miss just because I forgot to shoot a picture until the next day.
It is a cheater recipe from an old Pillsbury book I have. An old dog-eared stained, somewhat falling apart book. Which means it’s the best, right?
You start with a can of flaky biscuits. Yep, one of those cans.
Then you just dice up some apples, add some chopped nuts…oh well, lets just give you the recipe.
Then someday, when this spring heat-wave-from-hell is over and you feel like baking again, you will remember this and make it for breakfast or a brunch or even a pot luck.
This one won a Grand Prize ribbon for Susan Porubcan back in 1984. Good ol’ Susan.
- 2 Tbsp butter
- 1 1/2 cups peeled, diced apples (use food chopper for best results)
- 1 can flaky biscuits
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/3 cup corn syrup (don’t freak out, this is not high fructose corn syrup)
- 1 egg
- 1/2 cup chopped nuts
- 1 1/2 tsp. whiskey, optional (no thanks)
- 1/3 cup powdered sugar
- 1/4 tsp. vanilla
- 1-2 tsp. milk
- 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.