You don't need to be a pastry chef to make this yummy Pull-Apart Coffee-Glazed Coffee Cake. (But you do need some refrigerated buttermilk biscuits.)
What You Need
Original recipe yields 12 servings
1 can (16.3 oz.) refrigerated buttermilk biscuits
1/4 cup granulated sugar
1/4 tsp. ground cinnamon
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. water
2 Tbsp. butter, melted
1/3 cup PHILADELPHIA Cream Cheese Spread
1/3 cup powdered sugar
1 Tbsp. milk
1/4 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350ºF.
Separate biscuits; cut into quarters. Mix granulated sugar and cinnamon in large bowl. Add biscuit pieces; toss until evenly coated.
Combine 1 tsp. coffee and water; stir in butter. Drizzle over biscuit pieces; toss lightly. Arrange in 9-inch round pan sprayed with cooking spray.
Bake 20 min. Cool 5 min.; remove from pan.
Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; whisk in powdered sugar. Mix milk and remaining coffee until blended. Add to cream cheese mixture; mix well. Drizzle over coffee cake; sprinkle with nuts.
Serve with a hot cup of brewed MAXWELL HOUSE Coffee.
This simple coffee cake is equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 2g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.