BUTTERSCOTCH COFFEE CAKE
Butterscotch coffee cake is easy and delicious.
I found a recipe for something similar to this in an old cookbook. It is kind of like monkey bread. I have tweaked the recipe to make it my own. This is so good with coffee in the mornings. Your family and guests will love it. You might also like to check out our recipe for old-fashioned butter rolls.
Butterscotch coffee cake is great for any holiday breakfast or just make it for family anytime.
1 cup walnut pieces
2 (7.5 ounce) cans Pillsbury Country Style Biscuits
1/2 cup butter or margarine or one stick, melted
1 cup sugar
2 teaspoons cinnamon
1 cup butterscotch chips
1/3 cup evaporated milk
Spread walnuts in a sprayed 9 inch round cake pan. Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan. If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits. Cook biscuits in a preheated 400 degree oven for 25 to 30 minutes. While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly. When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes. Remove from pan to plate and serve.
(See photos for cooking)
Butterscotch Coffee Cake
Ingredients
- 1 cup walnut pieces
- 2 (7.5 ounccans Pillsbury Country Style Biscuits
- 1/2 cup butter or margarine or one stick melted
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 cup butterscotch chips
- 1/3 cup evaporated milk
Instructions
- Spread walnuts in a sprayed 9 inch round cake pan. Dip each biscuit in melted butter, then in mixture of the cinnamon and sugar. Lap biscuits over each other in the pan. If any butter or cinnamon mixture left over, sprinkle or pour over the biscuits.
- Cook biscuits in a preheated 400 degree oven for 25 to 30 minutes. While biscuits are cooking melt butterscotch chips and milk together on low heat on top of the stove stirring constantly. When biscuits are done, remove and pour milk and butterscotch over biscuits and let stand about five minutes. Remove from pan to plate and serve.
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