Caramel Twist Coffee Cake Recipes

PULL-APART CARAMEL COFFEE CAKE

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.

CARAMEL TWIST COFFEE CAKE

Steps:

• 1. Heat oven to 400^. Melt 1/3 cup butter in ungreased square pan, 9x9-inch, in oven. Stir in sugar and corn syrup. Sprinkle with pecans.
• 2. Mix Bisquick, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick. Knead lightly 10 times. Roll or pat into 12-inch square. Spread butter over dough. Sprinkle with brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into 12 one-inch strips. Twist ends of each strip in opposite directions. Place twists on pecans in pan.
• 3. Bake 25-30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm. Great cool too.

CARAMEL APPLE COFFEE CAKE

Steps:

• In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate., In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)