Sweet and Nutty Pull-Apart Coffee Cake
Sweet and Nutty Pull-Apart Coffee Cake is made with refrigerated buttermilk biscuits
What You Need:
1 can (340 g) refrigerated country biscuits
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 tsp. lemon zest
1/4 tsp. ground ginger
2 Tbsp. butter, melted
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese
1/4 cup icing sugar
2 tsp. milk
2 Tbsp. chopped toasted pecans
Make It:
Heat oven to 350ºF.
Separate biscuits; cut into quarters. Combine dry pudding mix, lemon zest and ginger in medium bowl. Add biscuit pieces; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
Bake 20 min. or until lightly browned. Cool cake in pan 5 min; invert onto plate. Remove pan.
Microwave cream cheese in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
Sweet and Nutty Pull-Apart Coffee Cake is made with refrigerated buttermilk biscuits
1 can (340 g) refrigerated country biscuits
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 tsp. lemon zest
1/4 tsp. ground ginger
2 Tbsp. butter, melted
60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese
1/4 cup icing sugar
2 tsp. milk
2 Tbsp. chopped toasted pecans
Make It:
Heat oven to 350ºF.
Separate biscuits; cut into quarters. Combine dry pudding mix, lemon zest and ginger in medium bowl. Add biscuit pieces; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
Bake 20 min. or until lightly browned. Cool cake in pan 5 min; invert onto plate. Remove pan.
Microwave cream cheese in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
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