July 27, 2012

Country Apple Coffee Cake

Who doesn't love a warm coffee cake served straight out of the oven, especially on a Sunday Morning? Since we entertain a large family group most weekends here in Texas, I always try to have a homemade treat for them and this one is easy to prepare and smells heavenly. There is no need for an alarm clock when they smell the aroma of apples and cinnamon in the kitchen...coffee is ready and so is the coffee cake....rise and shine!

This coffee cake is really yummy. You know, some people prefer a savory breakfast, rather than something sweet in the morning. However, Estelle's normally offers both when having company for breakfast. This recipe made the list for our holiday breakfast for sure. Simply because it made a beautiful presentation, it tastes wonderful and was quick and easy to prepare! The bourbon was very subtle but seemed to enhance the apple flavor and the coarsely chopped pecans added the perfect crunch!

3 T. butter, softened
2 peeled, chopped apples
1 10- ounce can of Grand's homestyle biscuits
1/4 cup firmly packed brown sugar
1/2 cup sugar
1 t. cinnamon
1/2 cup water
1 1/2 t. bourbon
1 egg
1/2 cup roughly chopped pecans
1/2 cup powdered sugar
1/4 t. vanilla
1 to 2 t. milk

Heat oven to 350 degrees F. Generously grease the bottom and sides of a round cake pan or baking dish. Spread one cup of the apples in the prepared pan. Separate biscuit dough into 10 biscuits and cut each biscuit into four pieces. Arrange the pieces point side up over the apples. Top with the remaining apples. Pour the bourbon over the apples, then sprinkle with cinnamon.

 In a small bowl, combine the water, sugar, egg and vanilla . Blend together for 2-3 minutes until sugar in partially dissolved. Pour over the biscuit pieces. Sprinkle the pecans and brown sugar over all, then place pats of butter on top. Bake for 35-40 minutes until deep golden brown.

 Blend the powdered sugar, vanilla and milk until smooth. Drizzle the glaze over the warm coffee cake.

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