1/2 c. raisins
1/4 c. chopped walnuts
1 tbsp. sugar
1/4 tsp. cinnamon
2 tbsp. butter, melted
1 tbsp. maple syrup
1/2 tsp. grated lemon peel
2 (10 oz.) cans Hungry Jack biscuits

Heat oven to 350. Grease 12 cup fluted tube pan or 2 1/2 quart ring mold. In small bowl, combine raisins, walnuts, sugar, cinnamon, syrup and lemon peel.

Separate dough into 20 biscuits; separate each biscuit into 2 layers. Spoon about 1 teaspoon raisin mixture onto center of 20 biscuit pieces. Top with remaining biscuit pieces; pinch edges to seal. Stand filled biscuits on edge, slightly overlapping, in prepared pan. Drizzle with butter.

GLAZE:

1/3 c. maple syrup
1 tsp. lemon juice
2 tbsp. chopped walnuts

Bake biscuits at 350 for 25-35 minutes or until deep golden brown. Cool upright in pan 5 minutes.

In small bowl mix syrup and lemon juice for glaze. Brush about 1/3 cup syrup mixture over coffee cake. Invert onto serving plate. Stir walnuts into remaining glaze mixture; spoon over warm coffee cake.