Just 10 minutes and you're ready to bake this oh-so-yummy crunchy-topped coffee cake!
4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
1/4 cup Fisher® Chef's Naturals® chopped pecans
1 teaspoon ground cinnamon
1 cup whipping cream
1/2 cup packed light brown sugar
2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)
1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
2. In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.
High Altitude (3500-6500 ft):
Heat oven to 375°F. Bake 40 to 50 minutes.