Doesn't this coffee cake look delicious?
Well, let me tell you...it sure was!
I've made a new friend through the Facebook page
of Gooseberry Patch and this is her recipe!
She said it was so easy to make
and she was right!
It definitely earned it's 'make this recipe again'
book mark in my Quick and Easy Autumn cookbook!
Upside-Down Apple Coffee Cake
from Amy Hunt
1 1/2 cup apples, peeled, cored, chopped and divided
12.4 oz tube refrigerated cinnamon rolls, separated
1/2 cup pecan pieces
2 T butter, melted
1/3 cup brown sugar, packed
1 T corn syrup
(yes, I know mine look a little tannish. I had a phone call!)
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 - 35 minutes,
until rolls are deep golden.
Cool for 5 minutes; invert onto a serving platter.
Remove lid from icing and microwave for 10 - 15 seconds.
Drizzle icing over warm coffee cake.
(we drizzled individually..not all of us prefer icing)
Makes 8 servings.