This canned biscuit dough coffee cake is as delicious as it is hard to classify. Is it monkey bread? Or maybe it’s a coffee cake? If I call it fruit cake, people will think it’s one of those lead loaves you get at Christmas and that’s not at all what it is. This recipe is one I consider a Sunday morning savior but that being said, I’m not sure what to call it. Let me know what you’d call it after to try it out.
So for those of you who really need exact and precise recipes to follow… this isn’t one of them. Instead consider this an idea guide with a few tips because this is the kind of recipe that calls for experimenting! Pretty hard to screw it up so let down your girdle and get a little wild….Jump to Recipe
First let’s talk about which fruit to use. This recipe is really flexible which makes it a great option when you need to make something fast and with items you already have on hand. You can use fresh fruit, canned fruit, frozen fruit or even dried fruit. The photos in this post have pears, raisins and a few blackberries. I’ve made versions with with cherries, apples and blueberries and my favorite blueberries with orange zest. I think a versions using dried cranberries, peaches, raspberries or strawberries would be delicious too! Try it out. You really can’t go wrong!
Wait… I take that back, maybe don’t try this with bananas, I think that might be gross.
You can use just about any kind of canned biscuit dough for this coffee cake. I usually grab the Grands Flaky Layers variety. Do you jump when the biscuit can pops? I know I do!