Honey Butter Coffee Cake

(8 servings) Printable Version

1/2 cup butter
1/2 cup honey
1/4 cup maraschino cherries - sliced in quarters or halves
1/2 cup pecans - chopped
2 cans of refrigerator buttermilk biscuits

Preheat oven to 350 degrees.

In a 10-inch OVEN-SAFE skillet, melt the butter over medium-low heat. Add the honey and stir until well combined. Stir in the cherry and pecan pieces. Turn off heat.

Remove the biscuits from their tubes. Separate the biscuits and place them on top of the honey butter mixture. (It's best to have them overlap as opposed to squeezing them all in).

Bake for 30 to 35 minutes until the tops are nicely browned.

Take a knife and etch around the inside edges of the skillet to loosen the coffee cake from the pan. Invert the skillet onto a serving platter and release the coffee cake.

Enjoy!

This is a fun recipe that uses refrigerator biscuits to construct a coffee cake. Very easy to make.

Mr Breakfast would like to thank campbell for this recipe.

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