Cajun Coffee Cake
Hungarian Coffee Cake
Ingredients:
2 tablespoons butter
1 package (10) plain or buttermilk refrigerated biscuits
1/4 cup orange marmalade
1/2 cup chopped peanuts
1 beaten egg
1/2 cup sour cream
1 tablespoon sugar
1/2 teaspoon vanilla
Melt butter in 8 inch square pan. Separate biscuits and coat each with butter in pan. Arrange in singler layer in same pan. Spoon marmalade in center of each biscuit. Sprinkle with chopped peanuts. Bake at 450° for 5 minutes. Meanwhile, mix egg, sour cream, sugar and vanilla until smooth. Take biscuits from oven. Turn temperature down to 350°. Spoon cream mixture over top. Bake 20 to 25 minutes more or until custard is set. Cut into squares and serve warm. Serves 6-8.
Ingredients:
1 package yeast roll mix
1 cup sugar
1 teaspoon cinnamon
1/3 cup melted butter or margarine
1/2 cup chopped nuts
1/3 cup KARO Syrup, blue or red label
Prepare yeast roll mix as directed. When double in bulk, punch down. Mix sugar and cinnamon. Sprinkle about 1/3 mixture evenly in bottom of a well greased 8 or 9 inch tube pan (solid bottom). Shape dough into balls the size of a walnut; dip in melted butter and arrange in pan just touching each other. Sprinkle dough with 1/2 of the chopped nuts and 1/2 of the remaining sugar. Top with a second layer of balls and sprinkle remaining nuts and sugar. Let rise in warm place about 45 minutes, or until double in bulk. Lightly pour KARO syrup over dough. Bake in moderate oven (350°) 60 minutes, or until well browned. Invert and remove from pan immediately.For a large coffee cake, as illustrated, use 2 packages yeast roll mix and a 10 inch tube pan. Increase KARO syrup to 1/2 cup.
