Butterball Coffee Cake
A warm, cinnamon-sugar coffee cake with pecans, featuring layered biscuits baked to perfection — a delightful treat for breakfast or dessert lovers seeking comfort and sweetness.
Ingredients
Instructions
- Separate the refrigerated biscuits and halve each biscuit.
- Dip each biscuit piece in melted butter, then roll in a mixture of sugar and cinnamon.
- Place the coated biscuit pieces in a greased round layer pan, overlapping each piece.
- Pour any remaining melted butter over the assembled biscuits.
- Sprinkle chopped pecans evenly over the top.
- Bake at 375°F (190°C) for 25 to 30 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar in the coating mixture. You can also substitute walnuts or almonds for the pecans, depending on your preference. If you want to make the cake even more decadent, drizzle some caramel sauce over the top before serving. Be sure to check the biscuits frequently while baking to ensure they don’t overcook.
Serving Suggestions
This Butterball Coffee Cake is perfect for brunch or as a sweet snack with coffee or tea. It pairs beautifully with an Iced Mocha for a delightful morning treat. Serve it warm or at room temperature, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent touch.
Storage & Reheating
Allow the Butterball Coffee Cake to cool completely before storing. Place it in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual pieces in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Butterball Coffee Cake contains roughly 754 calories, with 7g protein, 54g carbohydrates, and 58g fat. It is a good source of calcium (15% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 homemade biscuit dough instead of refrigerated biscuits?
Yes, you can definitely use homemade biscuit dough! Just make sure to roll it out and cut it into pieces similar in size to the refrigerated biscuits. The baking time may vary slightly, so keep an eye on it to ensure it bakes evenly.
How can I make this recipe gluten-free?
To make this Butterball Coffee Cake gluten-free, substitute the refrigerated biscuits with gluten-free biscuit dough or a gluten-free baking mix that is suitable for biscuits. Ensure that all other ingredients, such as sugar and cinnamon, are also certified gluten-free.
What can I add to enhance the flavor of the cake?
Consider adding vanilla extract to the melted butter for an extra layer of flavor. You could also mix in some dried fruits like raisins or cranberries, or even chocolate chips for a sweet twist. These additions can elevate the taste and make it even more enjoyable.
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).