2 tbsp. butter
2 c. chopped peeled apples
1 (10 oz.) can Hungry Jack flaky biscuits
1/3 c. brown sugar
1/4 tsp. cinnamon
1/3 c. light corn syrup (Karo)
1 lg. egg
1/2 c. pecans halves

GLAZE:

1/3 c. confectioners' sugar
2 tsp. milk
1/4 tsp. vanilla

Preheat oven to 350 degrees. Grease 9 inch round or 8 inch square pan. Spread 1/2 apples in pan. Separate dough into 10 biscuits. Then, cut each into 4 pieces. Arrange biscuit pieced over apples, point side up. Top with remaining apples. Combine butter, syrup, sugar, cinnamon and egg. Hand mix until sugar is mostly dissolved. Stir pecan halves into mixture. Spread or spoon mixture over apple biscuits in pan.

Bake for 35-45 minutes, until deep golden brown. Cool 15 minutes. Then drizzle all mixed glaze ingredients over warm coffee cake.