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Coffeecake: Apple Custard Coffee Cake

Source of Recipe

Vickie Tinsley


List of Ingredients

2 cups biscuit/baking mix
1 cup sugar -- divided
3/4 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
2 medium tart apples -- peeled and chopped
1 teaspoon ground cinnamon -- divided
3 eggs
1 cup whipping cream


Recipe

In a bowl, combine biscuit mix. 1/4 cup sugar, milk and vanilla; mix well. Stn in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter. In a bowl, combine eggs, cream and remaining sugar. Pour over the apples: sprinkle with remaining cinnamon. Bake, uncovered, at 350ºF for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 9 servings.