one (10-inch) diameter tube coffeecake

 Dad and the kids can make this easy to prepare yummy coffeecake for Mom's Mother's Day breakfast or brunch.


  • 3 (7 to 8-ounce) containers(tubes) refrigerated (round) biscuits
  • 1½ cups light brown sugar or the equivalent of 1½ cups light brown sugar
  •    in granulated brown sugar substitute, firmly packed
  • 1 cup chopped English walnuts or pecans
  • 1 tablespoon cinnamon or 1½ teaspoons each cinnamon and nutmeg
  • ½ cup butter or margarine (1 stick), cut into very thin slices


Remove biscuits from containers.  Cut each biscuit into 4 equal-size pieces (96 to120 total pieces); loosely cover with plastic wrap while preparing other ingredients and set aside.

In a small bowl, combine brown sugar, nuts, and cinnamon or cinnamon and nutmeg, mixing well.

Liberally coat a 10-inch diameter tube pan with non-caloric vegetable cooking spray.  Cover the bottom of the tube pan with one-third of the butter slices.  Evenly sprinkle one-third of the brown sugar/nut mixture over the butter layer. Evenly top with one-third of the biscuit pieces.  Repeat the butter layer, brown sugar mixture, and biscuit pieces two more times, ending with the last layer being biscuit pieces. 

Bake in a preheated moderate oven (350 degrees F.) for 35 to 40 minutes or until done and golden brown.  Immediately turn E-Z Sticky Buns (bottom-side up) onto a round serving plate.  Serve hot or at room temperature.  To serve, just pull apart pieces of buns with glaze.

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