Categories: Sweet Breads - Coffeecake
Ingredients
- 1/2 cup packed light brown sugar
- 1/2 tsp. ground cinnamon
- 2 (12 oz.) cans refrigerated buttermilk biscuits
- 1/4 cup butter or margarine, melted
- 1 Reynolds Pot Lux Cookware Pan with Lid (8 x 8-ich size)
- 1 (12 oz.) jar plum preserves
- 1/2 cup powdered sugar
- 2 Tsp. milk
Directions
- Preheat oven to 350 degrees for at least 20 minutes.
- Stir together brown sugar and cinnamon in a shallow dish.
-
Separate 1 can biscuits; flatten each biscuit. Dip in butter; dredge in brown sugar mixtur3. Arrange in an even layer in pan. Spread plum preserves evenly over biscuits in pan.
- Separate remaining 1 can biscuits; flatten biscuits. Dip in butter dredge in remaining brown sugar mixture. Arrange biscuits in an even layer oven plum preserves.
- Place pan in center of a baking sheet.
- Bake, uncovered, at 350 degrees for 40 to 45 minutes, loosely shielding top with aluminum foil the last 20 minutes to prevent excessive browning. Remove baking sheet with pan; cool on a wire rake, 15 minutes. Stir together powdered sugar and milk until blended. Drizzle over coffee cake.