2 tbsp. butter, softened
1 1/2 c. chopped, peeled apples
10 oz. can Hungry Jack refrigerated flaky biscuits
1/3 c. firmly packed brown sugar
1/4 tsp. cinnamon
1/3 c. light corn syrup
1 1/2 tsp. whiskey, if desired
1 egg
1/2 c. pecan halves or pieces

GLAZE:

1/3 c. powdered sugar
1/4 tsp. vanilla
1 to 2 tsp. milk

Heat oven to 350 degrees. Using 1 tablespoon butter, generously grease bottom and sides of 9-inch round cake pan or 8-inch square pan. Spread 1 cup of the apples in prepared pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point side up over apples. Top with remaining apples.

In small bowl, combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces. Bake at 350 degrees for 35 to 45 minutes or until deep golden brown. Cool 5 minutes.

In small bowl, blend all glaze ingredients until smooth; drizzle over warm coffee cake. Store in refrigerator. 6 to 8 servings.

TIP: If desired, serve as dessert with cream.