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.
Nutrition & Diet Analysis (per serving)
716
kcal
36% DV
Protein
Fat
Carbs
Contains
Milk
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).
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).