Sunday, October 9, 2011

Upside Down Cinnamon Apple Coffee Cake


1 1/2 cups chopped peeled apples
1 can refrigerated cinnamon rolls with icing
1/2 cup pecan halves or pieces
2 tablespoons margarine or butter, melted
1/3 cups firmly packed brown sugar
2 tablespoons corn syrup


Heat oven to 350 degrees F.  Spray 9 inch glass pie pan with nonstick cooking spray.  Spread 1 cup of the apples in sprayed pan.

Separate dough into 8 rolls.  Cut each roll into quarters; place in large bowl.  Add remaining 1/2 cup apples and pecans.

In small bowl, combine margarine, brown sugar and corn syrup; mix well.  Add brown sugar mixture to dough mixture; toss gently to combine.  Spoon mixture over apples in pan.

Bake for 28 to 38 minutes or until deep golden brown.  Cool 5 minutes.  Invert onto serving platter.

Remove lid from icing.  Microwave icing on high for 10 to 15 seconds or until of drizzling consistency.  Drizzle over warm coffee cake.  Serve warm.

8 servings

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