Country Apple Coffee Cake

2 T margarine or butter, softened
1 1/2 cups chopped, peeled, apples
10 oz can Hungry Jack Refrigerated Flaky Biscuits
1/3 c firmly packed brown sgar
1/4 c firmly packed brown sugar
1/4 t cinnamon
1/3 c light corn syrup
1 1/2 t whiskey, if desired

Glaze
1/3 cup powdered sugar
1/4 t vanilla
1 to 2 t milk

Heat oven to 350. Using 1 T margarine, generously grease bottom and sider of 9-inch round cake pan or 8 inch square pan. Spread 1 cup of the apples in prepared pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point-side-up over apples. Top with remaining apples. In small bowl, combine remaining 1 T margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces.

Bake at 350 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients until smooth; drizzzle over warm coffee cake. Store in refrigerator. 6 to 8 servings