2 tablespoons butter or margarine, softened
1 1/2 cups chopped peeled apples
1 (10-ounce) can refrigerated flaky-style biscuits
1/3 cup firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/3 cup light corn syrup
1 1/2 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

Recipe Directions
1. Heat oven to 350*F (175*C). Using 1 tablespoon of the butter, generously grease a 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in greased pan.
2. Separate dough into 10 biscuits; cut each into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.
3. In small bowl, combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes or until sugar is
partially dissolved. Stir in pecans; spoon over biscuit pieces and apples.
4. Bake for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
5. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator.

Makes 6 to 8 servings.

This entry was posted on Thursday, September 29th, 2005 at 2:03 pm and is filed under Coffee Cakes. You can leave a response, or trackback from your own site.