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Beverly Sebastian’s Honeycomb Coffee Cake (VRP 090)

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Beverly Sebastian’s Honeycomb Coffee Cake

Beverly Sebastian's Honeycomb Coffee Cake

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Beverly Sebastian’s Honeycomb Coffee Cake Recipe

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Beverly Sebastians Honeycomb Coffee Cake
Yield: 10 Servings

Beverly Sebastian's Honeycomb Coffee Cake

Ingredients

  • ¼ cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground mace or nutmeg
  • ¼ cup margarine or butter, melted
  • 1 tablespoon lemon juice
  • 1 can (10 ounces) Hungry Jack refrigerated flaky biscuits
  • ¼ to ⅓ cup graham cracker crumbs or 4 squares cinnamon or honey graham crackers, crushed
  • ¼ cup finely chopped nuts, if desired
  • 2 to 4 tablespoons honey

Instructions

  1. Heat oven to 400 degrees.
  2. Grease a 9- or 8-inch round cake pan.
  3. In small bowl, combne brown sugar, cinnamon and mace.
  4. In another small bowl, combine melted margarine and lemon juice.
  5. Separate dough into 10 biscuits; cut each into 4 pieces.
  6. Place biscuit pieces and crushed crackers in a bag; shake to coat.
  7. Arrange coated biscuit pieces evenly in prepared pan.
  8. With small wooden spoon handle, poke a deep hole in each biscuit piece.
  9. Sprinkle brown sugar mixture over biscuit pieces.
  10. Drizzle with margarine mixture.
  11. Sprinkle with nuts, if desired.
  12. Bake at 400 degrees for 12 to 18 minutes or until golden brown.
  13. Turn onto wire rack; invert onto serving plate.
  14. Fill holes with honey.

Beverly Sebastian’s Honeycomb Coffee Cake

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