Biscuit Upside-Down Coffee Cake
A nostalgic upside-down coffee cake featuring caramelized brown sugar, nuts, cherries, and maple syrup, baked with flaky biscuits for a delightful, sweet treat perfect for sharing.
Ingredients
Instructions
- Melt 2 tablespoons of margarine and pour into the bottom of a tube pan or an 8-inch round or square pan.
- Sprinkle the brown sugar evenly over the melted margarine.
- Add the chopped nuts on top of the brown sugar.
- Distribute the chopped maraschino cherries over the nuts.
- Pour the maple syrup evenly over the cherries.
- Set the prepared pan aside while preparing the biscuits.
- Preheat the oven to 375°F (190°C).
- Open the cans of biscuits and cut each biscuit into quarters.
- Arrange the biscuit pieces evenly over the fruit and syrup mixture in the pan.
- Brush the biscuit pieces with the 6 tablespoons of melted margarine.
- Bake in the preheated oven for approximately 25 minutes until the biscuits are golden brown.
- Allow the cake to cool slightly before inverting onto a serving plate and serving warm.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin. Experiment with different fruits or syrups for variety; for instance, try using pineapple instead of maraschino cherries for a tropical twist. Make sure the biscuit pieces are evenly distributed to ensure uniform baking.
Serving Suggestions
This cake is delicious served warm and pairs beautifully with a scoop of vanilla ice cream or whipped cream. For a brunch spread, consider serving it alongside fresh fruit like strawberries or a refreshing Banana-Pineapple Frosty Punch. Enjoy it with coffee or tea for a delightful afternoon treat.
Storage & Reheating
Leftover Biscuit Upside-Down Coffee Cake should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual slices in the microwave for about 20-30 seconds or warm them in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Biscuit Upside-Down Coffee Cake contains roughly 1295 calories, with 1g protein, 42g carbohydrates, and 127g fat. Note that it is relatively high in sodium, at 1030mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen biscuits instead of canned?
Yes, you can use frozen biscuits. Just make sure to thaw them before cutting into quarters. The baking time may vary slightly, so keep an eye on them for that perfect golden-brown finish.
What can I use instead of maple syrup?
If you don't have maple syrup, you can substitute it with honey or agave syrup. Each will impart a slightly different flavor, but they will work well in this recipe and keep the cake moist.
Can I make this recipe vegan?
Absolutely! To make a vegan version, substitute margarine with a vegan butter alternative and use vegan biscuits. Make sure to check the labels on the ingredients to ensure they are dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).