3/4 c. sugar
1 tsp. cinnamon
2 cans (7.5 oz.) refrigerated biscuits
1/3 c. chopped nuts
1 apple, peeled, cored & cut into 20 slices - 1/4 inch thick
1/4 c. butter

Grease 9 inch round cake pan. Combine sugar, nuts and cinnamon. In small bowl, separate dough into 20 biscuits. Dip biscuits in butter, then sugar mixture. Arrange biscuit sin pan, 15 overlapping around outer edge, 5 overlapping in center. Place an apple slice between each biscuit.

Bake 25 to 35 minutes at 350 degrees. Cover with foil if necessary to prevent excessive browning. Cool for 2 minutes. Invert onto serving plate. Cool 5 minutes. Drizzle powdered sugar glaze over warm coffee cake.