Maple-Pecan Danish Coffee Cake

By melanieroe

Prep Time: 20 min
Total Time: 1 hour 10 min
Makes: 10 to 12 servings

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g, Trans Fat 1 1/2g); Cholesterol 90mg; Sodium 380mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 18g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

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

Details

Servings 10
Adapted from bettycrocker.com

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.
High Altitude (3500-6500 ft): Not recommended.