Last week I posted a recipe for Spinach and Feta Baked Eggs. I served it with this upside down Apple Coffee Cake that I found on Pinterest. It has a great flavor and looks really pretty and impressive when served. You do have to be careful though, because it does have a tendency of falling apart when trying to get it out of the pan, if you are not careful.
1-1/2 cups apples, chopped and peeled, 1 can (12.4 ounce) Pillsbury cinnamon rolls with icing, 1/2 cup pecan halves or pieces, 2 tablespoons butter, melted, 1/3 cup packed brown sugar, and 2 tablespoons corn syrup
Heat oven to 350 degrees. 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 pecans.
In small bowl, mix butter, brown sugar and corn syrup until well blended. Add brown sugar mixture 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. Invert onto serving platter.
Remove lid from icing. Microwave icing on high 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.