Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Holiday Coffee Cake




Source of Recipe


Eagle Brand®


List of Ingredients




2 cups biscuit mix
1/2 stick (1/4 cup) butter, melted
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 large eggs
3/4 cup sour cream
1 1/2 teaspoons ground cinnamon, divided
2 tablespoons light brown sugar
1/2 cup chopped pecans
1 tablespoon butter, melted


Recipe



Beat first 5 ingredients and 1/2 teaspoon cinnamon at medium speed with an electric mixer until smooth. Pour batter into a lightly greased 11x7-inch baking dish.
Stir together brown sugar, pecans, 1 tablespoon melted butter and remaining 1 teaspoon cinnamon. Sprinkle mixture evenly over batter.
Bake at 350° for 40 to 45 minutes or until a wooden pick inserted near center comes out clean.
Cool cake in dish on a wire rack 10 minutes. Cut into squares to serve.