Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ \N | -(up to) |
| ¾ cup | Butter (up to) |
| 8 tablespoons | Brown sugar |
| 1½ cup | Sifted powdered sugar; divided |
| 2 teaspoons | Ground cinnamon |
| 3 cans | (9.5-oz) refrigerator biscuits |
| 1 cup | Finely chopped pecans |
Preheat oven to 350ø. Melt butter in a small skillet over a low heat.
Combine brown sugar, 1 cup powdered sugar and cinnamon in a small mixing bowl. Dip each biscuit in butter and then coat with sugar mixture. Place in a greased 10 inch tube pan or bundt pan, overlapping edges of biscuits.
Sprinkle pecans over top and bake for 40 to 45 minutes. Remove from pan.
Optional: Mix ½ cup powdered sugar with 3 Tablespoons water and drizzle over the coffee cake for a glaze. Yield 1 cake.
MELINDA MORSE
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .