Cheddar Apple Coffee Cake with Maple Drizzle
This recipe, for an outstanding cheddar and apple coffeecake topped with a maple icing, is a Grand-Prize Winner created by Janice Elder of Charlotte, N.C.
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
1 (3-ounce) package cream cheese, softened
3 tablespoons maple syrup
1/3 cup confectioners' (powdered) sugar
- Preheat oven to 350°F (175°C).
- 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.