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.