Country Apple Coffee Cake

By á-49249

Ingredients

• 2 tablespoons margarine or butter,
• softened
• 1 1/2 cups chopped peeled apples
• 10-oz. can Hungry Jack®
• Refrigerated flaky Biscuits
• 1/3 cup firmly packed brown sugar
• 1/4 teaspoon cinnamon
• 1/3 cup light corn syrup
• 11/2 teaspoons whiskey, if desired
• 1 egg
• 1/2 cup pecan halves or pieces
• GLAZE
• 1/3 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 to 2 teaspoons milk

Preparation

Step 1

Heat oven to 350°F. Using
1 tablespoon of the margarine,
generously grease 9-inch round cake
pan or 8-inch square pan. Spread
1 cup of the apples in greased pan.
Separate dough into 10 biscuits; cut
each into quarters. Arrange biscuit
pieces, point side up, over apples. Top
with remaining 1/2 cup apples.
In small bowl, combine remaining
1 tablespoon margarine, brown sugar,
cinnamon, corn syrup, whiskey and
egg; beat 2 to 3 minutes until sugar is
partially dissolved. Stir in pecans;
spoon over biscuit pieces and apples.
Bake at 350°F. for 35 to Ll5 minutes or
until deep golden brown. Cool
5 minutes. In small bawl, blend all
glaze ingredients, adding enough milk
for desired drizzling consistency. Drizzle
over warm coffee cake. Serve warm or
cool. Store any remaining coffee cake
in refrigerator. 6 to 8 servings.