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Fruit-Stuffed Coffee Cake

Created by jclawson, Thursday, 02 December 2010


Keep a can of vanilla frosting in the refrigerator to use in small amounts on coffee cakes such as this one.


At a glance
1/2-cup brown sugar
1/2-teaspoon cinnamon
1 stick of butter, melted
2 tubes flaky biscuits
12-ounce jar all-fruit preserves (strawberry or blueberry)


Toss the brown sugar and cinnamon together on a paper plate. Melt the butter in the microwave in a shallow bowl. Separate the first tube of biscuits, patting each between your hands to flatten them. Then dip each biscuit, first in the butter and then in the brown sugar-cinnamon mixture. Arrange the biscuits in the bottom of a sprayed, 10-inch deep-dish pie plate, pressing and overlapping as necessary to form an even layer. Using two spoons, dapple the preserves over the top of the biscuits as evenly as possible. Separate, flatten, and dip the second tube of biscuits and arrange them over the top of the preserves in an even layer. Drizzle with any leftover butter and sugar. Bake at 350 degrees for 35 to 45 minutes or until toasty brown. Serve as is or dot with bits of frosting, which will melt deliciously into the warm biscuits.

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