Dessert: Upside-Down Cinnamon-Apple Coffee Cake (club store pack)

Pillsbury® cinnamon rolls with icing and apples come together in this tasty upside-down coffee cake.

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Upside-Down Cinnamon-Apple Coffee Cake (club store pack)

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 cups chopped peeled apples
1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
1/2 cup pecan halves or pieces
2 tablespoons butter or margarine, melted
1/3 cup packed brown sugar
2 tablespoons corn syrup

Instructions

Heat oven to 350 °F. Spray 9-inch glass pie plate with cooking spray. Spread 1 cup of the apples in pie plate. Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and the pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended. Add to dough mixture; toss gently to combine. Spoon mixture over apples in pan.
Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Turn upside down onto serving platter.
Remove lid from icing. Microwave icing on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

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