PULL-APART CARAMEL COFFEE CAKE
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
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1 teaspoon ground cinnamon
Preheat oven to 350 degrees. Cut each biscuit into four pieces; arrange evenly in a 10-inch fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits.
Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.
Yield: 1 loaf (16 servings); 5 pieces equals 204 calories, 8 grams fat, 10 mg cholesterol, 457 mg sodium, 31 grams carbohydrates, 3 grams protein.
Editor’s note: Add raisins and/or nuts for added flavor.
Simple & Delicious March/April 2008