Cake: Country Apple Coffee Cake

2 T. oleo, softened

1 1/2 c. chopped peeled apples

10-oz. can refrigerated biscuits

1/3 c. firmly packed brown sugar

1/4 tsp. cinnamon

1/3 c. light corn syrup

1 1/2 tsp. vanilla

1 egg

1/2 c. pecan halves or pieces

Using 1 tablespoon oleo, generously grease bottom and sides of 8-inch square or 9-inch round pan.  Spread 1 cup of the apples in prepared pan.  Separate dough into 10 biscuits; cut each into 4 pieces.  Arrange biscuit pieces, point-side up, over apples.  Top with remaining apples.  In small bowl, combine remaining 1 tablespoon oleo, brown sugar, cinnamon, corn syrup, vanilla and egg; beat for 2 to 3 minutes until sugar is partially dissolved.  Stir in pecans; spoon over biscuit pieces.  Bake at 350 for 35 to 45 minutes or until deep golden brown.  Cool for 5 minutes.  In small bowl, blend all glaze ingredients until smooth; drizzle over warm coffee cake.  Store in refrigerator.

Glaze:

1/3 c. powdered sugar

1/4 tsp. vanilla

1 to 2 tsp. milk

Elaine Zurcher

Our Swiss Pantry II

First Mennonite Church

1987