Title: Country Apple Coffee Cake - Part 2
Categories: Brunch, Cakes
Yield: 6 Servings
See part 1
Recipe by: FRESH-BAKED BISCUITS Heat oven to 350 degrees. Using 1
Tablespoon of the margarine, generously grease 9" round cake pan or 8"
square pan. Spread 1 cup of the apples in greased pan. Separate dough into
10 biscuits; cut each into quarters. Arrange biscuit pieces, pointing 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 2-3 minutes or until sugar is partially dissolved.
Stir in pecans; spoon over biscuit pieces and apples. Bake for 35-45
minutes or until deep golden brown. Cool 5 min. 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. 6-8 servings
