Country Apple Coffee Cake     
Posted by: Bev Thu, 10 Jun 2004, at 8:53 a.m.

COOK'S NOTES

Recipe Fact
Susan Porubcan of Whitewater, Wisconsin, created a biscuit coffee cake that combines pastry shop appearance with down-home flavors. She won the Grand Prize at the 31st contest held in 1984.

Ingredient Info
Brown sugar is white sugar flavored and colored with molasses. Dark brown sugar has more molasses and therefore a more intense flavor than light brown sugar. Either type of brown sugar can be used in this recipe.

Storage Tip Refrigerate shelled pecans in an airtight container for up to 3 months or freeze them for up to 6 months.

Prep Time: 20 minutes (Ready in 1 hour 10 minutes)

COFFEE CAKE

2 tablespoons margarine or butter, softened
1 1/2 cups chopped peeled apples

1 (12-oz.) can Hungry Jack Refrigerated Flaky Biscuits
1/3 cup firmly packed brown sugar
1/4 teaspoon 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

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, points up, over apples. Top with remaining l/2 cup apples.

In small bowl, combine remaining 1 tablespoon margarine, 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.

Bake at 350°F. for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan. 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.
8 servings

80 The Best from 50 Years of BAKE-OFF@