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Caramel Coffee Cake Recipe

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This recipe for Caramel Coffee Cake, by , is from Recipes from the Cooks and Kids of White Birch, 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!

Contributor:  
Contributor:  
Beth Ann Paul

Category:
Category:

Ingredients:  
Ingredients:  
2 10-12 oz. tubes or 3 7.5 oz. tubes refrigerator biscuits
1 c. brown sugar
c. chopped nuts, pecans or your choice
1 c. ( pint) whipping or heavy cream (half and half does not work)

Directions:
Directions:
Preheat 350 oven. Grease bundt pan or any solid tube pan. Sprinkle nuts into pan. Separate and stand biscuits upright in a circle on top of nuts. Sprinkle brown sugar over biscuits and nuts. Pour whipping cream over sugar and biscuits. A caramel sauce will form in the bottom of the pan during baking. Bake 40-45 minutes or until golden brown. Cool 10 minutes before inverting on plate. Spread excess caramel sauce over rolls. Serve immediately.

 

 

 

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