Pull Apart Coffee Glazed Coffee Cake Recipes

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LEMON PULL-APART COFFEE CAKE



Lemon Pull-Apart Coffee Cake image

I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1/4 cup sugar
1/4 cup chopped walnuts
1/4 cup golden raisins
2 tablespoons butter, melted
2 teaspoons grated lemon zest
1 tube (12 ounces) refrigerated buttermilk biscuits
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

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.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 315mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.

PULL-APART COFFEE CAKE



Pull-Apart Coffee Cake image

Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake.

Provided by Pillsbury Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 6

2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
1/4 cup sugar
1/4 cup golden or dark raisins
1/4 cup chopped walnuts, almonds or pine nuts
2 teaspoons grated lemon peel
2 tablespoons butter or margarine, melted

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.

Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 10 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 15 g, TransFat 2 1/2 g

PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

PULL-APART COFFEE-GLAZED COFFEE CAKE



Pull-Apart Coffee-Glazed Coffee Cake image

You don't need to be a pastry chef to make this yummy Pull-Apart Coffee-Glazed Coffee Cake. (But you do need some refrigerated buttermilk biscuits.)

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 10

1 can (16.3 oz.) refrigerated buttermilk biscuits
1/4 cup granulated sugar
1/4 tsp. ground cinnamon
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. water
2 Tbsp. butter, melted
1/3 cup PHILADELPHIA Cream Cheese Spread
1/3 cup powdered sugar
1 Tbsp. milk
1/4 cup chopped walnuts

Steps:

  • Heat oven to 350ºF.
  • Separate biscuits; cut into quarters. Mix granulated sugar and cinnamon in large bowl. Add biscuit pieces; toss until evenly coated.
  • Combine 1 tsp. coffee and water; stir in butter. Drizzle over biscuit pieces; toss lightly. Arrange in 9-inch round pan sprayed with cooking spray.
  • Bake 20 min. Cool 5 min.; remove from pan.
  • Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; whisk in powdered sugar. Mix milk and remaining coffee until blended. Add to cream cheese mixture; mix well. Drizzle over coffee cake; sprinkle with nuts.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PULL-APART COFFEE CAKE



Pull-Apart Coffee Cake image

Drizzle this Pull-Apart Coffee Cake with glaze and top it with toasted pecans. Our Pull-Apart Coffee Cake looks like it came from a bakery, but wait until they find out you made it!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 9

1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup powdered sugar
2 tsp. milk
2 Tbsp. chopped toasted pecans

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.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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