Upside-Down Cinnamon-Apple Coffee Cake

Upside-Down Cinnamon-Apple Coffee Cake (from here)

1 1/2 c. chopped peeled apples
1 can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 c. pecan halves or pieces
2 tbsp margarine or butter, melted
1/3 c. firmly packed brown sugar
2 tbsp corn syrup

Heat oven to 350. Spray 9 inch pie pan with nonstick cooking spray. Spread 1 cup of apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 c. apples and pecans.

In a small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350 for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave on HIGH for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.