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Cinnamon-Cherry Coffee Cake

Southern Living SEPTEMBER 1998

  • Yield: 1 (10-inch) cake

Ingredients

  • 1 (21-ounce) can COMSTOCK, THANK YOU, or WILDERNESS More Fruit Cherry Fruit Filling
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 4 (12-ounce) cans refrigerated buttermilk biscuits
  • 1 cup butter or margarine, melted

Preparation

Spoon fruit filling into a lightly greased 10-inch tube pan; set aside.

Stir together brown sugar and cinnamon in a shallow dish.

Separate biscuits. Flatten each biscuit; dip in butter, and dredge in brown sugar mixture. Arrange in layers, flat sides down, over fruit filling.

Bake at 375° for 30 to 35 minutes. Remove from oven, and let stand 10 minutes; invert onto a serving plate.

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Cinnamon-Cherry Coffee Cake recipe

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