Saturday, August 13, 2011

Upside Down Caramel Apple Coffee Cake & My Cutie Pie

Sorry for the big break in blogging but I have been a bit busy enjoying our precious baby girl, Bella Joy, who was born in early July. She is a true delight and has already brought us so much joy! We are rejoicing in God's beautiful blessing!

I have finally returned to baking, and today I made this delish and super easy coffee cake from the new Gooseberry Patch cookbook, Quick & Easy Autumn. As previously mentioned in older posts, I love Gooseberry cookbooks. If you are looking for a quick and yummy breakfast treat that gives you a glimpse of Autumn, then this recipe is for you. I am so ready for Fall....cooler temps, yummy pumpkin and apple treats, and the beautiful colors of Autumn. Here in TX, the temperatures have been 106 and higher so Fall can't get here soon enough! Enjoy the recipe and remember that you are dearly loved and prayed for!

Psalm 86:15
"But you, Lord, are a compassionate and gracious God, slow to anger, abounding in love and faithfulness."

Upside Down Caramel Apple Coffee Cake

1 1/2 cups apples, peeled, cored, chopped, and divided
12.4 oz tube refrigerated cinnamon rolls, separated
1/2 cup pecan pieces
2 Tablespoons butter, melted
1/3 cup brown sugar, packed
2 Tablespoons corn syrup

Spread one cup of apples in a 9" glass pie plate sprayed with non-stick vegetable spray. Cut cinnamon rolls into quarters, setting aside icing from tube. Place rolls in a large bowl; add remaining apples and pecans. In a small bowl, combine remaining ingredients; mix well and pour over rolls. Toss gently to combine. Spoon mixture over apples in pan. Bake, uncovered, at 350 degrees for 25 to 35 minutes, until rolls are deep golden. Cool for 5 minutes; invert onto a serving platter. Remove lid from icing and microwave for 10 to 15 seconds. Drizzle icing over warm coffee cake. Makes 8 servings.

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