Sweet Nutty Pull Apart Coffee Cake Recipes
PULL-APART CARAMEL COFFEE CAKE
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
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 CAKE
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
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
SWEET & NUTTY PULL-APART COFFEE CAKE
No need to get out the flour and wooden spoon-this Sweet & Nutty Pull-Apart Coffee Cake is made with refrigerated buttermilk biscuits!
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Separate biscuits; cut into quarters. Mix dry pudding mix, lemon zest and ginger in medium bowl. Add biscuit pieces; toss to coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
- Bake 20 min. or until lightly browned. Cool 5 min.; remove from pan.
- Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LEMON PULL-APART COFFEE CAKE
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
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.
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