Recipe a Grand-Prize Winner
by Janice Elder of Charlotte, N.C.
Cheddar Apple
Coffee Cake with Maple Drizzle
Coffee Cake:
3 cups apples, peeled and chopped
2 cups cheddar cheese, shredded
1 (12-ounce) can refrigerated flaky biscuits
1/2 cup brown sugar, firmly packed
1/4 teaspoon apple pie spice
1/4 cup pure maple syrup
1 large egg lightly beaten
1/2 cup pecans or walnuts, chopped
Maple Drizzle:
1 (3-ounce) package cream cheese, softened
3 tablespoons maple syrup
1/3 cup confectioners' (powdered) sugar
Preheat oven to 350°
F.
In a 9-inch square, nonstick
baking dish, evenly spread half of the apples and half of the
Cheddar cheese over the bottom of the pan. Separate biscuit dough
into individual biscuits; cut each biscuit into fourths. Arrange
biscuit pieces, pointed ends up, over the apple and cheese mixture.
Top evenly with remaining apples and cheese.
In a small mixing bowl,
combine brown sugar, apple pie spice, maple syrup and lightly
beaten egg, mixing well. Stir in nuts. Spoon mixture evenly over
biscuit pieces and apple mixture in pan. Bake for 35 to 45 minutes,
or until nicely browned. Cool for 10 minutes.
For maple drizzle, whisk
cream cheese, confectioners' sugar and maple syrup to create
a consistency that allows easy drizzling. Additional maple syrup
may be added if needed. Drizzle over warm coffee cake.
Makes 9 servings.
Recipe and photograph provided
courtesy of the American Dairy Association.
