Pull-Apart Coffee Cake

Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake.

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  • prep time 10 min
  • total time 35 min
  • ingredients 6
  • servings 6
 

Ingredients

1
can (12 oz) Pillsbury™ Grands!™ Jr™ Golden Layers® refrigerated buttermilk biscuits
1/4
cup sugar
1/4
cup golden or dark raisins
1/4
cup chopped walnuts, almonds or pine nuts
2
teaspoons grated lemon peel
2
tablespoons butter or margarine, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
  • 2 In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
  • 3 Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.
  • 1 Heat oven to 375°F. Line bottom of 8- or 9-inch round cake pan with waxed paper. Separate dough into 10 biscuits. Cut each into quarters.
  • 2 In medium bowl, mix sugar, raisins, nuts and lemon peel. Dip biscuits in melted butter; place in sugar mixture and toss to coat. Arrange in single layer in waxed paper-lined pan. Sprinkle top with any remaining sugar mixture.
  • 3 Bake 20 to 25 minutes or until deep golden brown. Run knife around side of pan to loosen. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and waxed paper. Cut coffee cake into wedges or pull apart. Serve warm.

EXPERT TIPS

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Expert Tips

Whenever you use a lemon (or an orange) for its juice, grate the peel before squeezing it. Keep the peel in a little jar in your freezer ready for recipes like this.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
10mg
10%;
Sodium
630mg
630%;
Total Carbohydrate
37g
37%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.