Bumble Bee Coffee Cake
A rich, caramel-flavored coffee cake featuring biscuit pieces layered with cinnamon and brown sugar, baked to perfection—perfect for breakfast, brunch, or dessert with coffee or tea.
Ingredients
Instructions
- Butter a 10-inch Bundt or cake pan.
- Cut each biscuit into 4 pieces and drop them into the prepared pan.
- In a saucepan, bring the brown sugar, cinnamon, and butter to a boil.
- Add nuts to the boiling mixture, then remove from heat.
- Pour the hot sugar mixture over the biscuit pieces in the pan.
- Bake at 350°F (175°C) for 45 minutes.
- Allow to cool slightly, then turn the cake upside down to serve.
Tips & Substitutions
For a richer flavor, consider adding chopped pecans or walnuts to the biscuit pieces before pouring the sugar mixture over them. If you don't have Butter Me Not biscuits, any flaky biscuit dough will work. Keep an eye on the baking time, as ovens can vary; check for a golden brown color on top. Serve with a dollop of whipped cream for an extra treat, similar to what you might find in American recipes.
Serving Suggestions
This Bumble Bee Coffee Cake is perfect for brunch or as a sweet treat alongside your morning coffee. Consider serving it with fresh fruit or a side of yogurt for added freshness. It pairs beautifully with Easy Creamed Cheese Dessert for a delightful end to any meal. Dust with powdered sugar before serving for an elegant finish.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 20-30 seconds, or place in a preheated oven at 350°F (175°C) for about 10 minutes to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bumble Bee Coffee Cake contains roughly 554 calories, with 3g protein, 65g carbohydrates, and 33g fat.
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 a different type of biscuit dough?
Yes, you can substitute with any flaky biscuit dough you prefer or have on hand, such as homemade biscuit dough or other store-bought varieties. Just ensure the dough has a similar texture to maintain the cake’s structure.
What can I do if I don't have brown sugar?
If you don't have brown sugar, you can make a substitute by mixing white sugar with a little molasses; use about 1 tablespoon of molasses for every cup of white sugar. Alternatively, you can use coconut sugar for a slightly different flavor.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with just a few crumbs attached. Additionally, the top should be golden brown and the edges should start pulling away from the pan.
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).