This canned biscuit dough coffee cake is as delicious as it is hard to classify. Is it monkey bread? Or maybe it’s a coffee cake? If I call it fruit cake, people will think it’s one of those lead loaves you get at Christmas and that’s not at all what it is. This recipe is one I consider a Sunday morning savior but that being said, I’m not sure what to call it. Let me know what you’d call it after to try it out.
So for those of you who really need exact and precise recipes to follow… this isn’t one of them. Instead consider this an idea guide with a few tips because this is the kind of recipe that calls for experimenting! Pretty hard to screw it up so let down your girdle and get a little wild….
Jump to RecipeFirst let’s talk about which fruit to use. This recipe is really flexible which makes it a great option when you need to make something fast and with items you already have on hand. You can use fresh fruit, canned fruit, frozen fruit or even dried fruit. The photos in this post have pears, raisins and a few blackberries. I’ve made versions with with cherries, apples and blueberries and my favorite blueberries with orange zest. I think a versions using dried cranberries, peaches, raspberries or strawberries would be delicious too! Try it out. You really can’t go wrong!
Wait… I take that back, maybe don’t try this with bananas, I think that might be gross.
You can use just about any kind of canned biscuit dough for this coffee cake. I usually grab the Grands Flaky Layers variety. Do you jump when the biscuit can pops? I know I do!
This recipe is great for brunch, if you’re looking for other brunch recipes check out my potato gratin recipe or my easy crustless quiche recipe.
Canned Biscuit Dough Fruit Coffee Cake
Ingredients
- 1 can biscuit dough
- ½ cup white sugar
- 2 tsp cinnamon
- 2-3 cups fruit of your choice. If using fresh apples/pears or other hard fruit, make sure to slice thin. If using canned or thawed frozen fruit make sure they are well drained.
- ¼ cup melted butter
- 1 tsp vanilla or almond extract
- 2 Tbs Orange zest (Optional)
Instructions
- Preheat oven to 375
- Put sugar and cinnamon and orange zest in gallon size zip lock bag and shake to combine.
- Open biscuit dough and cut each biscuit into quarters. Put quarters into the bag with the sugar mixture and shake until they are all coated.
- Grease a bundt cake pan making sure to get in all the cracks.
- Arrange fruit in the bottom of the pan evenly.
- Combine butter and extract and pour over the fruit.
- Place pieces of biscuit dough around the pan. Pieces will overlap.
- Bake for 20 minutes or until a knife inserted into the dough comes out clean.
- Allow to cool for 30 minutes before inverting the pan onto a plate that has a lip to prevent juice from spilling.
- Serve with whipped cream or a rumchata frosting drizzle
Notes
Nutrition
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Wow, this looks delish! Can’t wait to try it!
Gosh that looks great! While i am here could i ask u 2 please write about how dairy farmers feed different age groups and dry cows in a drought. We have no hay in mich. I feed the horses beet pulp to stretch hay 4 now.
We have been pretty lucky in that we should have just enough feed to cover our needs without having to purchase very much. We are looking at other feed options to supplement if the hay crop isn’t ready on time.
Show cows are getting extra siladge & a little less hay. Calves are all u can eat hay everything else gets siladge.
LOL! This is the most entertaining recipe I’ ve ever read. We don’ t have “can of biscuits” here in Turkey, but I’ ll improvise… it looks yummy and I could almost smell it from here… Thanks 🙂