Country Apple Coffee Cake
2 tablespoons margarine or butter, softened
1 1/2 cups chopped peeled apples
1 (12 oz.) can refrigerated flaky biscuits ( I used a 16 oz. can and that was too much) should have baked some separately
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/2 cup light corn syrup
1 egg
1/2 cup pecan halves or pieces
Glaze:
1/3 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons milk
Heat oven to 350º. Using 1 tablespoon of the margarine generously grease 9-inch round cake pan. Spread 1 cup of the apples in greased pan. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces; points up, over apples. Top with remaining 1/2 cup apples.
Combine remaining 1 tablespoon margarine, brown sugar, cinnamon, corn syrup, and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over biscuit pieces and apples.
Bake at 350º for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
Blend all glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. 8 servings
