Country Apple Coffee Cake

Coffee Cake:
2 Tablespoons margarine or butter, softened, divided
1 ½ cups chopped peeled apples
1 (12 oz) can refrigerated flaky biscuits
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/3 cup light corn syrup
1 ½ teaspoons whiskey, if desired (I leave this out)
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 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 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 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes.

In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. Store in refrigerator. Yield: 8 servings.

Comments: I have to give credit to Briana for finding this one in the Pillsbury bake-off cookbook and sharing it with me! Thanks Briana...it's so yummy =)