Caramel Topped Coffee Cake
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|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)|
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.
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