Caramel Topped Coffee Cake Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Brown sugar | 1/3 Cup (16 tbs), firmly packed | |
| Water | 1 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Flaked coconut | 1/4 Cup (16 tbs) | |
| Refrigerated biscuits | 1 Can (10oz) |
Directions
Place butter in a 9 inch round glass cake dish.
Microwave 1 to 2 minutes or until bubbly.
Stir in brown sugar, water and cinnamon until well blended.
Stir in nuts and coconut.
Arrange biscuits over topping.
Microwave 4 to 5 minutes, giving dish a 1/4 turn twice during cooking, [BAKE-7, 6 to 7 minutes, giving dish a 1/2 turn during cooking] Invert onto serving dish.
If topping remains in dish, remove with a spatula and spread over top of cake.
Microwave 1 to 2 minutes or until bubbly.
Stir in brown sugar, water and cinnamon until well blended.
Stir in nuts and coconut.
Arrange biscuits over topping.
Microwave 4 to 5 minutes, giving dish a 1/4 turn twice during cooking, [BAKE-7, 6 to 7 minutes, giving dish a 1/2 turn during cooking] Invert onto serving dish.
If topping remains in dish, remove with a spatula and spread over top of cake.
Chef
