Maple-Pecan Danish Coffee Cake

 

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

• 1 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.
• 2 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.
• 3 Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
• 4 In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.