"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Upside-Down Cinnamon-Apple Coffee Cake Recipe

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This recipe for Upside-Down Cinnamon-Apple Coffee Cake, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nina Boldosser


1 1 1/2 cups chopped peeled apples
1 (12.4 oz.) can Pillsbury Refrigerated Cinnamon Rolls with icing
1/2 cup pecan halves or pieces
2 tbsp. margarine or butter, melted
1/3 cup firmly packed brown sugar
2 tbsp. corn syrup

Preheat over to 350.
Spray a 9-inch glass pie pan with nonstick cooking spray.
Spread 1 cup of the apples in the pan,

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

In a small bowl, combine margarine, brown sugar and corn syrup; mix well.
Add the mixture to the dough and 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.
Drizzle over warm coffee cake.
Serve warm.




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