Caramel Coffee Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 15
• 2 (12 ounce) cans refrigerated buttermilk biscuits
• 1/2 cup margarine
• 3/4 cup brown sugar
• 1/4 cup almonds, chopped (optional)

Recipe

• 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.