Cheddar Apple Coffee Cake with Maple Drizzle

Coffee Cake:
3 cups apples, peeled and chopped
2 cups Cheddar cheese, shredded
1 (12 ounce) can refrigerated flaky biscuits
1/2 cup brown sugar, firmly packed
1/4 teaspoon apple pie spice
1/4 cup pure maple syrup
1 egg, lightly beaten
1/2 cup pecans or walnuts, chopped

Maple Drizzle:
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
3 tablespoons maple syrup

Heat oven to 350 degrees F.

In a 9-inch square, nonstick baking dish, evenly spread half of the apples and half of the Cheddar cheese over the bottom of the pan. Separate biscuit dough into individual biscuits and cut each biscuit into fourths. Arrange biscuit pieces, pointed ends up, over the apple and cheese mixture. Top evenly with remaining apples and cheese.

In a small mixing bowl, combine brown sugar, apple pie spice, maple syrup and lightly beaten egg, mixing well. Stir in nuts. Spoon mixture evenly over biscuit pieces and apple mixture in pan. Bake for 35 to 45 minutes, or until nicely browned. Cool for 10 minutes.

For maple drizzle, whisk cream cheese, confectioners' sugar and maple syrup to create a consistency that allows easy drizzling. Additional maple syrup may be added if needed. Drizzle over warm coffee cake.

Serves 9.