COUNTRY APPLE CAKE
2 tbsp. butter, softened 1 1/2 c. peeled apples, chopped 1 (10 oz.) can Hungry Jack Flaky, Buttermilk Flaky or Butter Tastin' Flaky Biscuits 1/3 c. brown sugar, firmly packed 1/4 tsp. ground cinnamon 1/3 c. light corn syrup 1 1/2 tsp. whiskey (optional) 1 lg. egg 1/2 c. pecan halves or pieces GLAZE: 1/3 c. confectioners sugar 1/4 tsp. vanilla extract 1 or 2 tsp. milk Preheat oven to 350 degrees. Using 1 tablespoon butter, generously grease bottom and sides of 9-inch round cake pan or 8-inch square pan. Spread 1 cup 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 a small bowl, combine remaining butter, the 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. Bake 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients until smooth; drizzle over warm coffee cake. Store in refrigerator. Makes 8 servings; 38 cents each; 300 calories per serving. Add review or comment + _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
