3/4 c. sugar
1/3 c. walnuts, chopped
2 (7 oz.) cans refrigerated buttermilk or country biscuits
1/4 c. butter, melted
1 apple, peeled, cored, and cut into 20 slices, 1/8 to 1/4 inch thick
1 tsp. cinnamon
1/2 c. powdered sugar
1/4 tsp. vanilla
2 to 3 tsp. milk

Heat oven to 375 degrees. Grease 9 inch round cake pan. In small bowl, combine sugar, nuts, and cinnamon. Separate dough into 20 biscuits. Dip biscuits in melted butter, then in sugar mixture. Arrange biscuits in prepared pan, overlapping 15 biscuits around outer edge of pan; overlap remaining 5 biscuits in center. Bake at 375 degrees for 25 to 35 minutes or until golden brown. (Cover with foil if necessary to prevent excessive browning.) Cool, upright, in pan 2 minutes; invert onto serving plate. Cool 5 minutes. Combine powdered sugar, vanilla, and milk; beat until smooth. Drizzle over warm coffee cake. Makes 10 servings.