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Coffeecake: Maple Pecan Danish Coffee Cake

Source of Recipe

Betty Crocker's Bisquick 1999


List of Ingredients

2 tablespoons margarine or butter -- softened
1 cup Bisquick Original baking mix
2 tablespoons water
3/4 cup water
1/4 cup margarine or butter
1 teaspoon maple extract
1 cup Bisquick Original baking mix
3 eggs

GLAZE
1 1/2 cups powdered sugar
2 tablespoons margarine or butter -- softened
1 teaspoon maple extract
1 tablespoon milk -- (1-2)
1/4 cup chopped pecans


Recipe

Heat oven to 350ºF. Cut 2 tablespoons margarine into 1 cup baking mix, using pastry blender or crisscrossing 2 knives, until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans sides of bowl. Pat into 11-inch circle on ungreased cookie sheet.

Heat 3/4 cup water and 1/4 cup margarine to rolling boil in 3-quart saucepan. Add maple extract and 1 cup baking 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. Drizzle with Glaze. Sprinkle with pecans. 10 to 12 servings.

Glaze: Stir all ingredients until thin enough to drizzle. Variation: For Almond Danish Coffee Cake, use almond extract instead of the maple extract and substitute sliced almonds for the pecans.