Caramel Coffee Cake Recipe

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Ingredients:

Serving

2 (12 oz) cans refrigerated buttermilk biscuits
1/2 cup margarine
3/4 cup brown sugar
1/4 cup almonds, chopped (optional)

Directions:

Preheat oven to 375°F.
Split each biscuit in two, rolling into small balls.
Layer rolled biscuit pieces in a bundt pan (sprayed with a non-stick spray).
Combine margarine and brown sugar in small sauce pan.
Bring to a boil and allow to boil for 2 minutes.
(Mixture will grow as it boils and turn a slightly lighter color).
Pour caramel mixture over biscuits and bake for approximately 40-45 minutes, or *until golden brown*.
*CAREFULLY* invert bundt pan onto a serving dish (Warning, caramel will stick and burn if it spills out onto you. My husband still bears a scar from burning himself 3 years ago).
Sprinkle nuts on top and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.48 Kcal (504 kJ)
Calories from fat	69.41 Kcal
		% Daily Value*
Total Fat	7.71g	12%
Sodium	36.8mg	2%
Potassium	37.93mg	1%
Total Carbs	12.98g	4%
Sugars	11.06g	44%
Dietary Fiber	0.32g	1%
Protein	0.77g	2%
Vitamin A	0.1mg	3%
Iron	0.3mg	1%
Calcium	16mg	2%

Amount Per 100 g
Calories	486.52 Kcal (2037 kJ)
Calories from fat	280.29 Kcal
		% Daily Value*
Total Fat	31.14g	12%
Sodium	148.62mg	2%
Potassium	153.16mg	1%
Total Carbs	52.41g	4%
Sugars	44.64g	44%
Dietary Fiber	1.28g	1%
Protein	3.12g	2%
Vitamin A	0.3mg	3%
Iron	1mg	1%
Calcium	64.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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