Country Apple Coffee Cake

”Most everyone has had a scrumptious piece of Monkey Bread. This coffee cake is very similar thanks to the quick to put together biscuits, but the apples help give it its own flair. This is intended to be a breakfast or brunch item, but it could easily be an afternoon or bedtime snack.”
– Bobbie Jo

Ingredients	Directions
For the cake: 1 tablespoon butter, softened 1 1/2 cups chopped, peeled apples (about 1/2-inch dice) 1 – 12oz. can refrigerated flaky biscuits 1 tablespoon butter, softened 1/3 cup firmly packed brown sugar 1/2 teaspoon cinnamon 1/3 cup light corn syrup 1 1/2 teaspoons bourbon, optional 1 egg 1/2 cup SWP Pecans, lightly chopped For the glaze: 1/2 cup powdered sugar, sifted 2 tablespoons maple syrup
	Preheat oven to 350°F. Using 1 tablespoon of butter, generously grease an 8 or 9-inch round cake pan. Spread 1 cup of the apples in buttered pan. Separate dough into 10 biscuits; cut each biscuit into quarters. Arrange biscuit pieces, points up, over apples. Top with remaining 1/2 cup apples. In small bowl, combine 1 tablespoon butter, brown sugar, cinnamon, corn syrup, bourbon (if using), and egg. Beat these together for 2-3 minutes or. Until sugar is partially dissolved. Stir in pecans and spoon over the biscuit pieces and apples. Bake for 35-45 minutes or until deep golden brown. Cool for about 5 minutes. Meanwhile, make the glaze. In a small mixing bowl whisk together the powdered sugar and maple syrup. If too thick, add a drop or so of water to get to the right consistency, then drizzle glaze over warm cake. Serve warm or cool. Store in refrigerator. .