Apple Rum Coffee Cake
INGREDIENTS:
2 tbs butter or margarine, softened
1 1/2 cups chopped peeled apples
1 can refrigerated flaky-style biscuits
1/3 cup firmly packed brown sugar
1/4 tsp ground cinnamon
1/3 cup light corn syrup
1 1/2 tsp Rum extract, if desired
1 large egg
1/2 cup pecan halves or pieces
1/3 cup powdered sugar
1/4 tsp vanilla extract
2 tsp milk
DIRECTIONS:
1. Heat oven to 350. Using 1 tbs of the butter, generously grease a 9-inch round cake pan or 8-inch square pan. 2. Spread 1 cup of the apples in greased pan.
3. Separate dough into 10 biscuits and cut each into quarters.
4. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples.
5. In small bowl, combine remaining 1 tbs butter, brown sugar, cinnamon, corn syrup, rum extract and egg.
6. Beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans.
7. Spoon over biscuit pieces and apples.
8. Bake for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. If desired, remove from pan.
9. In small bowl, blend last three ingredients, adding enough milk for desired drizzling consistency.
10. Drizzle over warm cake. Serve warm or cool. Store in refrigerator.
Prep: 20 minutes
Cook: 45 minutes
Serves: 8