This recipe came to me from Aunt Debbie in Maryland, when we attended the Degenkolb Family Reunion in approximately 1992 give or take.
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
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