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Caramel Topped Coffee Cake

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Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Water 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Flaked coconut 1⁄4 Cup (4 tbs)
  Refrigerated biscuits 1 Can (10 oz)
Directions

Place butter in a 9 inch round glass cake dish.
Microwave 1 to 2 minutes or until bubbly.
Stir in brown sugar, water and cinnamon until well blended.
Stir in nuts and coconut.
Arrange biscuits over topping.
Microwave 4 to 5 minutes, giving dish a 1/4 turn twice during cooking, [BAKE-7, 6 to 7 minutes, giving dish a 1/2 turn during cooking] Invert onto serving dish.
If topping remains in dish, remove with a spatula and spread over top of cake.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake

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4.12381
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2137 Calories from Fat 1194

% Daily Value*

Total Fat 135 g207.5%

Saturated Fat 53.9 g269.7%

Trans Fat 0 g

Cholesterol 123.8 mg41.3%

Sodium 2867.9 mg119.5%

Total Carbohydrates 209 g69.8%

Dietary Fiber 12.6 g50.4%

Sugars 95.7 g

Protein 31 g61.4%

Vitamin A 28.7% Vitamin C 0.69%

Calcium 29% Iron 58%

*Based on a 2000 Calorie diet

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Caramel Topped Coffee Cake Recipe