"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coffee Cake, by Carol Bumpass, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans refrigerated biscuits 1/4 c. butter, melted 3/4 c. sugar 1 tsp. cinnamon 1/4 c. chopped nuts
Heat oven to 375º. Grease 9" round cake pan; separate biscuits and dip each in melted butter. Coat each biscuit with a mixture of sugar and cinnamon. Overlap 15 biscuits around outer circle of pan and remainder in the center. Pour rest of butter over top and sprinkle with chopped nuts. Bake 25-30 minutes. Allow to stand 5 minutes before serving. Turn out coffee cake on rack, then over again on serving plate with nut side up.
This recipe was given to be by my sister-in-law, Mary Lou Kinton.
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