Wake your weekend guests
with the spicy aromas of cinnamon, roasted pecans and brown sugar.
You can toss together this flaky coffee cake the night before
and warm it up for breakfast.
Marsha's
Coffeecake
- 1/4 cup granulated sugar
2 tablespoons ground cinnamon
3 (10-ounce) packages refrigerated biscuits
1/2 cup butter
1/4 cup packed brown sugar
1/2 cup pecans, chopped
- Mix sugar and cinnamon
in a small bowl.
- Separate and cut refrigerated
biscuits into quarters and roll in the cinnamon and sugar mixture.
Drop batter in small mounds into a 8 x 8 x 2-inch greased pan.
Melt butter and brown sugar. Stir in chopped pecans. Pour over
the biscuits.
- Bake at 350°F (175°C)
for 35 minutes.
Makes 8 servings.
