Dutch Apple Coffee Cake Recipe
Ingredients
| 1 13-oz. package coffee cake mix | ||
| Melted butter | 2 Tablespoon | |
| Egg | 1 , beaten | |
| 1 No. 2 can apple pie filling | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
Directions
Mix the coffee cake mix according to package directions, using 1 cup water.
Stir in the butter and egg.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Spoon into a greased 13 x 9 x 2-inch baking pan and spoon apple pie filling over batter.
Mix the sugar and cinnamon and sprinkle over pie filling.
Top with the pecans.
Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.
Bake in a 400-degree oven for 20 to 25 minutes.
Drizzle with powdered sugar icing, if desired.
Hot roll mix may be substituted for the coffee cake mix.
Stir in the butter and egg.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Spoon into a greased 13 x 9 x 2-inch baking pan and spoon apple pie filling over batter.
Mix the sugar and cinnamon and sprinkle over pie filling.
Top with the pecans.
Cover and let rise in a warm place for 30 to 40 minutes or until doubled in bulk.
Bake in a 400-degree oven for 20 to 25 minutes.
Drizzle with powdered sugar icing, if desired.
Hot roll mix may be substituted for the coffee cake mix.
Chef
