COUNTRY APPLE COFFEE CAKE

This recipe was the Grand Prize-winning recipe in the 1984 Pillsbury Bake-Off.

Coffee Cake:

2 tbsp butter or margarine, softened

1 1/2 cups chopped peeled apples

1 can (12-oz) Pillsbury Golden Layers refrigerated flaky biscuits

1/3 cup packed brown sugar

1/4 tsp ground cinnamon

1/3 cup light corn syrup

1 1/2 tsp whiskey, if desired

1 egg

1/2 cup pecan halves or pieces

Glaze:

1/3 cup powdered sugar

1/4 tsp vanilla

1 to 2 tsp milk

Heat oven to 350-degrees. Using 1 tablespoon of the butter, generously grease a 9-inch cake pan or an 8-inch square pan. Spread 1 cup of the apples in the pan. Separate dough into 10 biscuits. Cut each biscuit into quarters. Arrange pieces, points up, over apples. Top with remaining 1/2 cup apples.

In a small bowl, mix remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey (if using) and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon mixture over the apples.

Bake at 350-degrees 35 to 45 minutes or until deep golden brown. Remove from oven and cool 5 minutes. If desired, remove from pan to a serving plate.

In a small bowl, mix glaze ingredients, using enough milk for desired drizzling consistency. Drizzle over the warm cake. Serve warm or cool.

Leftover should be covered and refrigerated.

Yield: 8 servings