Maple Pecan Danish Coffee Cake

By Reneeb

Ingredients

• Coffee Cake
• 2 tablespoons butter or margarine, softened 1 cup Original Bisquick® mix 2 tablespoons water 3/4 cup water 1/4 cup butter or margarine 1 teaspoon maple flavor 1 cup Original Bisquick® mix 3 eggs
• Glaze
• 1 1/2 cups powdered sugar 2 tablespoons butter or margarine, softened 1 teaspoon maple flavor 1 to 2 tablespoons milk
• Garnish
• 1/4 cup chopped pecans

Preparation

Step 1

1 Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.
2 In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.
3 Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
4 In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.



For Almond Danish Coffee Cake, use almond extract instead of the maple flavor and substitute sliced almonds for the pecans.