Apple Biscuit Coffee Cake


2 cooking apples, peeled and sliced

2 Tablespoons butter 

¼ cup raisins

1 can refrigerated biscuits—10

¼ cup brown sugar

½ teaspoon cinnamon (we used 1 teaspoon)

½ cup light corn syrup

1 egg

½ cup pecans - halves

1 Tablespoon butter


Melt 2 tablespoons of butter in the bottom of a 9-inch round cake pan.  Arrange apples over butter. Sprinkle raisins over the apples. Cut each of the 10 biscuits into fourths and place over apples.  Mix together the brown sugar, cinnamon, corn syrup, and egg until well blended and sugar is dissolved. Pour over biscuits. Sprinkle pecans over top. Dot with 1 Tablespoon butter cut into tiny pieces.  Bake at 350 degrees for 35-45 minutes. Invert on serving plate; spoon remaining juices over top. Yield: 6-8 servings. We recommend doubling the ‘sauce’ on this. It was really good, but it needed a little more juice.