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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Peel, core, and spiral-slice apples in seconds — pie prep
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Rotating stand for smooth cake frosting and decorating
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Peel, core, and spiral-slice apples in seconds — pie prep
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Rotating stand for smooth cake frosting and decorating
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Preheat oven to 350 F. Spray a 9-inch glass pie pan with non-stick cooking spray. Spread 1 cup of the apples in the sprayed pan. Separate dough into 8 rolls. Cut each roll into quarters and place in a large bowl. Add remaining 1/2 cup apples and pecans. In a small bowl, combine butter, brown sugar and corn syrup and mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan. Bake for 20-25 minutes or until golden brown. Remove from oven. Cool for 5 minutes. Invert onto a serving platter. Remove lid from icing. Microwave icing on high for 10 to 15 seconds or until it reaches drizzling consistency. Drizzle over warm coffee cake. Serve warm.