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This recipe for CARMEL APPLE COFFEE CAKE, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Saturday, September 20, 2008


2 cans buttermilk biscuits
1 stick melted butter
1/2 c. brown sugar
2 T. light corn syrup
1/2 c. chopped nuts
1 large apple: peeled, cored, sliced

Cinnamon Sugar Mixture:
2 T. sugar
2 T. cinnamon

Preheat oven to 375.

Pour melted butter into a large bowl. Blend in brown sugar
and corn syrup. Pour mixture into bottom of deep baking
dish. Sprinkle chopped nuts on top of this mixture. Place
chopped apple on top of nuts.

Dip each biscuit in the cinnamon/sugar mixture - one side
only. Place sugared side down in the dish on top of the
chopped apples. After placing all biscuits in the dish, sprinkle
the remaining cinnamon/sugar mixture over the biscuits.
Bake for 18 - 20 minutes. Remove from oven when baked
and invert on warmed platter to serve.




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