Honeycomb Coffee Cake Recipe
Ingredients
1/4 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground mace or nutmeg
1/4 cup Parkay® margarine or butter melted
1 tablespoon lemon juice
10-oz. can Hungry Jack® Refrigerated Flaky Biscuits
1/4 to 1/3 cup graham cracker crumbs or (4 squares) cinnamon or honey graham crackers crushed
1/4 cup finely chopped nuts, if desired
2 to 4 tablespoons honey
Directions
Heat oven to 400°F.
Grease 9 or 8-inch round cake pan.
In small bowl, combine brown sugar, cinnamon and mace.
In another small bowl, combine melted margarine and lemon juice.
Separate dough into 10 biscuits; cut each into 4 pieces.
Place biscuit pieces and crushed crackers in a bag; shake to coat.
Arrange coated biscuit pieces evenly in prepared pan.
With small wooden spoon handle, poke a deep hole in each biscuit piece.
Sprinkle brown sugar mixture over biscuit pieces; drizzle with margarine mixture.
Sprinkle with nuts, if desired.
Bake at 400°F. for 12 to 18 minutes or until golden brown.
Turn onto wire rack; invert onto serving plate.
Fill holes with honey.
10 servings.
HIGH ALTITUDE-Above 3500 Feet: No change.
Grease 9 or 8-inch round cake pan.
In small bowl, combine brown sugar, cinnamon and mace.
In another small bowl, combine melted margarine and lemon juice.
Separate dough into 10 biscuits; cut each into 4 pieces.
Place biscuit pieces and crushed crackers in a bag; shake to coat.
Arrange coated biscuit pieces evenly in prepared pan.
With small wooden spoon handle, poke a deep hole in each biscuit piece.
Sprinkle brown sugar mixture over biscuit pieces; drizzle with margarine mixture.
Sprinkle with nuts, if desired.
Bake at 400°F. for 12 to 18 minutes or until golden brown.
Turn onto wire rack; invert onto serving plate.
Fill holes with honey.
10 servings.
HIGH ALTITUDE-Above 3500 Feet: No change.
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