APPLE CUSTARD COFFEE CAKE

APPLE CUSTARD COFFEE CAKE

2 c. biscuit/baking mix
1 c. sugar, divided
3/4 c. milk
1 t. vanilla extract
1 c. chopped pecans
2 medium tart apples, peeled and chopped
1 t. ground cinnamon, divided
3 eggs
1 c. whipping cream

In bowl, combine biscuit mix, 1/4 c. sugar, milk and vanilla; mix well. Stir in pecans. Pour into greased 9-inch square baking dish. Toss apples with 1/4 c. sugar and 1/2 t. cinnamon. Sprinkle over batter. In bowl, combine eggs, cream and remaining sugar. Pour over apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350* F. 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.