Cinnamon Biscuits Coffee Cake
A decadent coffee cake featuring flaky biscuits coated in cinnamon sugar, topped with nuts, and baked to perfection—ideal for breakfast or brunch gatherings with warm, sweet flavors.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Grease a Bundt pan.
- Sprinkle chopped nuts evenly on the bottom of the prepared pan.
- Take one biscuit at a time, dip it into melted margarine, then into the sugar-cinnamon mixture, coating well.
- Stand the coated biscuits on their side around the pan in a circular pattern.
- Bake in the preheated oven for 30 to 40 minutes until golden brown.
- Remove from the oven and immediately invert the pan onto a serving plate to release the cake.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also swap out the chopped nuts for pecans or walnuts based on your preference. If you want a sweeter touch, add a sprinkle of powdered sugar on top once cooled. Ensure the biscuits are evenly coated to achieve a consistent taste throughout the cake.
Serving Suggestions
This delightful coffee cake pairs beautifully with a hot cup of coffee or tea. For a complete brunch experience, serve alongside a fresh fruit salad or the Apple Cranberry Salad Toss for a refreshing contrast. You can also drizzle some caramel sauce over the top for an indulgent touch.
Storage & Reheating
Store any leftover Cinnamon Biscuits Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a microwave for 10-15 seconds or warm in an oven at 350°F (175°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Biscuits Coffee Cake contains roughly 630 calories, with 8g protein, 62g carbohydrates, and 42g fat. It is a good source of potassium (17% of the Daily Value), protein (16% of the Daily Value), and vitamin C (12% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of biscuit for this recipe?
Yes, you can use any type of flaky biscuit dough, including homemade or store-bought options. Just ensure they are similar in size to maintain baking time and texture.
What can I substitute for nuts if I have allergies?
If you have nut allergies, you can omit the nuts entirely or replace them with seeds such as sunflower or pumpkin seeds to maintain some crunch without compromising safety.
How do I know when the coffee cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted in the center comes out clean. Keep an eye on it during the last few minutes to prevent over-baking.
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).