3/4 c. sugar
1/3 c. chopped nuts
1 tsp. cinnamon
2 (7.5 oz.) cans buttermilk or country style biscuits
1/4 c. butter, melted
1 apple, peeled, cored & cut into 20 slices (1/8-1/4 inch)
1/2 c. powdered sugar
1/4 tsp. vanilla
2-3 tbsp. milk

Preheat oven to 375 degrees. Grease 9 inch round pan. Combine sugar, nuts and cinnamon in small bowl. Separate biscuits. Dip each in melted butter, then in sugar mixture. Arrange in pan, overlapping 15 biscuits around outer edge; overlap 5 in center. Place an apple slice between each biscuit. Bake at 375 degrees for 25-35 minutes (covering with foil if necessary to prevent excessive browning). Cool upright in pan 2 minutes; invert on serving plate. Cool 5 minutes.

Combine powdered sugar, vanilla, milk and beat until smooth. Drizzle over warm coffee cake. (Coffee cake can be made ahead, just reheat and add icing before serving.)