Pull Apart Caramel Coffee Cake Recipes

PULL-APART CARAMEL COFFEE CAKE (TOH WINNING RECIPE)

Steps:

• Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray.
• Combine the brown sugar, cream and cinnamon; pour over biscuits.
• Bake in preheated 350° oven for 25-30 minutes or until golden brown.
• Cool for 5 minutes before inverting onto a serving platter.

PULL-APART COFFEE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
• In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
• Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

LEMON PULL-APART COFFEE CAKE

Steps:

• Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

RAISIN N' NUT PULL-APART COFFEE CAKE

Steps:

• in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted. cool to warm (105* to 115*F or 40* to 46*C).
• in large mixer bowl dissolve yeast in warm water. add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. beat at med speed scraping bowl often, until smooth.
• by hand stir in enough remaining flour to make dough easy to handle.
• turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).
• placed in greased bowl, turn greased side up. cover and let rise in warm place until double in size (about 1 1/2 hours).
• dough is ready if indentation remains when touched.
• punch down dough, divide in half.
• with floured hands, shape each half into 24 balls.
• in small bowl stir together, 1 cup sugar, pecans and cinnamon.
• dips balls first in melted butter then in sugar mixture.
• place 24 balls in bottom of greased 10"in tube pan or Bundt pan. (if removable bottom tube pan, line with aluminum foil).
• sprinkle with raisins, top with remaining 24 balls.
• cover, let rise until double in size (about 45 min).
• heat oven to 375*F.
• bake for 35-40 minutes or until coffee cake sounds hollow when tapped (cover with aluminum foil if coffee cake browns too quickly).
• immediately invert pan on heat-proof serving plate. let pan stand 1 minute, to allow sugar mixture to drizzle over cake.
• remove pan, and serve warm.
• Enjoy!

CARAMEL PULL APARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine brown sugar, butter, milk, and cinnamon together in a saucepan over medium-low heat; cook and stir until caramel sauce is smooth, about 5 minutes.
• Sprinkle pecans in the bottom of the prepared pan; top with 1/2 of the caramel sauce. Layer biscuits over caramel sauce. Pour the remaining caramel sauce over biscuits.
• Bake in the preheated oven until cooked through, 20 to 30 minutes. Turn pan over onto a plate to serve.

PULL-APART COFFEE CAKE

Steps:

• Heat oven to 350ºF.
• Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
• Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
• Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

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.)