That kind of stinks, huh? So how about a recipe that’s so easy, the kids can make it for Mom, maybe with a little bit of help from Dad?

Heirloom Cinnamon Sugar Coffee Cake

12 pieces Market Day Homestyle Biscuit Dough
1/4 cup sugar
2 teaspoons cinnamon
1/3 cup butter, melted
3/4 cup brown sugar
1/4 cup chopped pecans

Icing:
1 tablespoon butter, melted
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Heat oven to 350°F. Thaw biscuits for about 1 hour. Generously grease 9×2-inch heart pan or 10-inch deep dish pie plate. In a large plastic bag with zipper top, mix sugar and cinnamon. Using kitchen shears or pizza cutter cut each biscuit into quarters. Shake in bag to coat. Arrange biscuits in pan. Mix butter and brown sugar; pour over biscuit pieces. Place pan on baking sheet with edges. Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Run knife around sides of pan to loosen cake. Turn onto serving plate.

In medium bowl mix together butter, sugar, vanilla and milk until smooth. With fork, drizzle icing over cake. Sprinkle with pecans.

Serves 12

Post from: Blisstree

Mother’s Day heirloom cinnamon sugar coffee

Filling and Topping
3/4 cup sugar
4 tablespoons cinnamon
1 cup chopped walnuts or pecans
Preparation: Preheat the oven to 350 degrees F (180 degrees C). Cream together sugar and margarine. Mix in the sour cream. Add the unbeaten eggs, one at a time. In a separate bowl mix the flour, baking powder, and baking soda. Combine the flour mixture gradually into the butter/egg mixture. The dough will become stiff. Spoon half the dough into a well-greased and floured 10-inch tube pan. Mix together the topping ingredients: sugar, cinnamon, and nuts. Sprinkle 3/4 of the topping/filling over the first half of the dough. Add the remaining dough and sprinkle rest of topping. Bake 1 hour at 350 degrees. Cool 1 hour before removing from the pan.

Post from: Blisstree

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