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Caramel Coffee Cake

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1hr 20mins

Ingredients Nutrition

  • 2 (12 ounce) cans refrigerated buttermilk biscuits
  • 12 cup margarine
  • 34 cup brown sugar
  • 14 cup almonds, chopped (optional)


  1. Preheat oven to 375°F.
  2. Split each biscuit in two, rolling into small balls.
  3. Layer rolled biscuit pieces in a bundt pan (sprayed with a non-stick spray).
  4. Combine margarine and brown sugar in small sauce pan.
  5. Bring to a boil and allow to boil for 2 minutes.
  6. (Mixture will "grow" as it boils and turn a slightly lighter color).
  7. Pour caramel mixture over biscuits and bake for approximately 40-45 minutes, or *until golden brown*.
  8. *CAREFULLY* invert bundt pan onto a serving dish (Warning, caramel will stick and burn if it spills out onto you. My husband still bears a scar from burning himself 3 years ago).
  9. Sprinkle nuts on top and serve immediately.

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