Sticky Bun Coffee Ring
3 Tbsp. Butter, melted and divided 3 Tbsp. Maple syrup, can
use imitation
1/4 cup packed Brown Sugar
2/4 cup chopped Pecans
3/4 cup chopped Almonds
4/2 tsp. ground Cinnamon 1 tube (12oz) 10 count refrigerated
Buttermilk Biscuits
Brush a 12" fluted tube pan, like a Bundt pan, with 1 Tbsp.
butter. In a small bowl, combine syrup and remaining butter.
Drizzle 2 Tbsp. into pan. Combine brown sugar, nuts and
cinnamon, sprinkle 1/3 cupful over syrup mixture. Separate
biscuits, place in prepared pan with edges overlapping. Top
with remaining syrup and nut mixtures. Bake at 375 degrees
for 15 minutes or until golden brown. Cool for 1 to 2
minutes; invert onto a serving plate. Tap pan all over with
handle of table knife. Gently lift pan off of cake. if some
of the topping sticks in pan, take a table knife and scrape
it out and return to places on cake where its missing.
It would be a good idea to spray your pan with non-stick
coating before using. Serve Warm
Yield: 10 servings BonApetite' PattyG from Missouri
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