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Quick and easy caramel swirl 'coffeecake'
thanks to refrigerated crescent rolls.
Crescent Caramel
Swirl Coffeecake
- 1/2 cup butter
1/2 cup chopped nuts
3/4 cup brown sugar, firmly packed
1 tablespoon water
2 (8-ounce) cans refrigerated crescent rolls (8 each)
- Heat oven to 350°F (175°C).
- Melt butter in small saucepan. Coat bottom
and sides of 12-cup bundt pan with 2 tablespoons of the melted
butter; sprinkle pan with 3 tablespoons of the nuts.
- Add remaining nuts, brown sugar and water
to remaining melted butter. Bring to a boil, stirring occasionally.
Boil 1 minute, stirring constantly.
- Remove dough from cans; do not unroll.
Cut each long roll into 8 slices.
Arrange 8 slices, cut side down, in nut-lined pan; separate layers
of each pinwheel slightly.
- Spoon half of brown sugar mixture over
dough. Place remaining 8 dough slices alternately over bottom
layer. Spoon remaining brown sugar mixture over slices.
- Bake for 23 to 33 minutes or until deep
golden brown. Cool 3 minutes. Invert onto serving plate. Serve
warm.
Makes 12 servings.
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