MAPLE-PECAN DANISH COFFEE CAKE

Maple-Pecan Danish Coffee Cake image

Mmm! Maple coffee cake is a must-try. A delicate crust is topped with a mix-in-a-saucepan mixture, then it's baked on a cookie sheet.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 10

Number Of Ingredients 13

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Ingredients

2 tablespoons butter or margarine, softened
1 cup Original Bisquick™ mix
2 tablespoons water
3/4 cup water
1/4 cup butter or margarine
1 teaspoon maple flavor
1 cup Original Bisquick™ mix
3 eggs
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1 teaspoon maple flavor
1 to 2 tablespoons milk
1/4 cup chopped pecans

Steps:

Heat oven to 350°F. In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle.
In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Spread egg mixture over pastry.
Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.

Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 1/2 g