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Cheddar Apple Coffeecake w/Maple Drizzle




Source of Recipe


Linda's Busy Kitchen


List of Ingredients




Coffee Cake:
3 cups apples, peeled and chopped
2 cups Cheddar cheese, shredded
1 can (12 ounces) refrigerated flaky biscuits
1/2 cup brown sugar, firmly packed
1/4 teaspoon apple pie spice
1/4 cup pure maple syrup
1 large egg lightly beaten
1/2 cup pecans or walnuts, chopped

Maple Drizzle:
1 package (3 ounces) cream cheese, softened
3 tablespoons maple syrup
1/3 cup confectioners' sugar


Recipe



Preheat oven to 350° F. In a 9-inch square, nonstick baking dish,
evenly spread half of the apples and half of the Cheddar cheese over
the bottom of the pan. Separate biscuit dough into individual
biscuits; cut each biscuit into fourths. Arrange biscuit pieces,
pointed ends up, over the apple and cheese mixture. Top evenly with
remaining apples and cheese.
In a small mixing bowl, combine brown sugar, apple pie spice, maple
syrup and lightly beaten egg, mixing well. Stir in nuts. Spoon
mixture evenly over biscuit pieces and apple mixture in pan. Bake
for 35 to 45 minutes, or until nicely browned. Cool for 10 minutes.
For maple drizzle, whisk cream cheese, confectioners' sugar and
maple syrup to create a consistency that allows easy drizzling.
Additional maple syrup may be added if needed. Drizzle over warm
coffee cake.
Makes 9 servings.