Download this recipe.
COFFEE CAKE:
1 tablespoon margarine or butter, softened
1 1/2 cups chopped peeled apples
1 (12-ounce) can flaky refrigerated biscuits
1 tablespoon margarine or butter, softened
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 pecans halves or pieces
GLAZE:
1/3 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Heat oven to 350°F. Using 1 tablespoon margarine, generously grease 9-inch round cake pan or 8inch 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 1/2 cup apples.
In small bowl, combine 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. 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.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
