Christine's Country Apple Coffee Cake

My niece Christine, who is the baby girl of the family, has mastered dessert making. Not only does she love to cook and bake, but she is quite a gardener, too.....and she has two adorable children, Lily & Tommy. I don't know where she finds the time to do it all, but she does.

Chris and my son Marty were inseparable when they were little. They're only a year apart in age. They still have a common bond.... Chris loves to bake desserts and desserts are Marty's favorite.

I remember one Christmas a few years back. My brother, Tommy, called to tell me that Chris made pignoli cookies that tasted better than ones we buy at the bakery. He was so proud of her. She must have inherited the art of baking from, my sister-in-law, Joanie's German side of the family.

I asked Chris to share a few of her recipes with me. I'd like to start with "Country Apple Coffee Cake". So appropriate for this time of the year. So, if any of you are going apple picking in the near future, keep this recipe in mind. It's a real winner.

Christine's Country Apple Coffee Cake

• 2 Tbs margarine or butter, softened
• 1 1/2 cups chopped, peeled apples
• 1 12 oz can of refrigerated flaky biscuits,
• ( Pillsbury Grands Jr - Golden Layers works well)
• 1/3 cup firmly packed brown sugar
• 1/4 tsp cinnamon
• 1/3 cup light corn syrup
• 1 1/2 tsp whiskey, optional
• 1 egg
• 1/2 cup pecan halves of pieces

Glaze

• 1/3 cup powdered sugar
• 1/4 tsp vanilla
• 1 to 2 Tbs milk

Heat oven to 350 degrees. Using 1 Tbs of the margarine, generously grease a 9" round cake pan or 8" square pan. Spread 1 cup of the apples into the greased pan. Separate dough into 10 biscuits, cut each into quarters, arrange biscuits with points up over apples. Top with remaining 1/2 cup of apples.

In a small bowl, combine remaining 1 Tbs of margarine, brown sugar, cinnamon, corn syrup, whiskey and egg. Beat 2-3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon over apples and biscuit pieces. Bake at 350 degrees for 35 to 45 minutes until a deep golden brown. Cool 5 minutes. If desired remove from pan.

In a small bowl blend all glaze ingredients adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. ** Store in the refrigerator.

**Chris says that it's never lasted long enough to store it. It actually will disappear before your eyes.