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Warm Maple, Ham and Apple Coffeecake

Warm Maple, Ham and Apple Coffeecake

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Janice Elder

Janice Elder

Biscuit dough, ham, apples and raisins baked with sugar and spice and everything nice! This wonderful dish started out as a simple apple coffeecake but I added leftover ham and maple syrup and adjusted other seasonings to give it more body and substance. A great brunch or light supper dish that never fails to bring compliments and requests for the recipe. Excellent use for leftover ham! Walnuts can be substituted for pecans.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 74.8g
  • 24%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1165 mg
  • 47%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease or spray with non-stick cooking spray a 9-inch square baking dish or similar sized baking dish.
  2. Cut each biscuit into 4 equal pieces; set aside. Sprinkle 1 cup of the ham, 1 cup of the apples and all the raisins over the bottom of the prepared pan, spreading evenly. Arrange biscuit pieces, pointed ends up, over the mixture. Sprinkle evenly with remaining ham and apples.
  3. In a small mixing bowl combine brown sugar, 1/2 teaspoon apple pie spice, maple syrup and egg, blending thoroughly. Stir in nuts, then spoon evenly over biscuit pieces and ham/apple mixture.
  4. Bake in preheated oven for 35 to 45 minutes, or until nicely browned. Cool for 5 minutes, then drizzle Spice Spiked Glaze over warm coffeecake.
  5. To Make Spice Spiked Glaze: In a small bowl whisk together the confectioners' sugar, bourbon, 1/4 teaspoon apple pie spice, and cayenne pepper until a drizzling consistency is reached (more bourbon or milk may be added if necessary to achieve desired consistency).
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Reviews

Mollie_Cole
20

Mollie_Cole

4/2/2003

I made this for Easter Breakfast and my family raved about it! We are always looking for new traditions and this breakfast casserole made the cut. One recommendation...we went for the Grand biscuits, but they tend to be a little denser and larger than, say a Pillsbury flaky biscuit. As a result, the middle of the casserole was not thoroughly cooked. Some loved the doughy texture--but I'm a perfectionist. It will be on the table next Easter morning (if not sooner)!

JEANIE BEAN
13

JEANIE BEAN

4/2/2003

Nice recipe! Have made it a few times and haven't had a problem. Although we do like our ham shredded rather than chopped and we prefer to have our biscuits laying flat rather than points upward. Really good taste and quite different for our family and friends. Thanks

KCHOSKINS
12

KCHOSKINS

12/23/2002

This was wonderful! I had my doubts, but I had all the ingredients on hand except for apple pie spice. I subbed cinnamon and it was excellent! We had for dinner and tasted great, but would make an even better breakfast being as it is a little sweet. We loved it and will make again.

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