1/3 cup packed brown sugar

1/3 cup chopped pecans, toasted

3 tablespoons all-purpose flour

2 tablespoons butter or margarine, melted

(butter is better in this)

2 cups all-purpose baking mix

1/2 cup granulated sugar

2 teaspoons ground cinnamon

2/3 cup coffee creamer ie:(coffee mate)

1/4 cup vegetable oil

1 large egg, lightly beaten

2 tablespoons hot water

1 tablespoon instant coffee

1 teaspoon vanilla extract

Apple Topping (recipe follows)

A delicious coffee cake ideal for breakfast or brunch. Served with a warm apple topping this delicious treat is sure to please!

PREHEAT oven to 350° F. Lightly grease 9-inch-round cake pan.

COMBINE brown sugar, nuts, flour and butter in small bowl; mix well. Sprinkle over bottom of prepared cake pan. Stir together baking mix, granulated sugar and cinnamon in medium bowl. Combine Coffee-mate, vegetable oil, egg, water, Taster’s Choice and vanilla extract in small bowl; stir into baking mix mixture. Pour over nut mixture in cake pan.

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Run knife around edge to loosen side; invert onto serving platter. Top with Apple Topping.

FOR APPLE TOPPING:
COMBINE 2 cups STOUFFER’S frozen Escalloped Apples, thawed, 1/4 cup packed brown sugar, 1/4 cup toasted chopped pecans and 2 tablespoons butter or margarine in medium skillet. Cook over medium heat until warm.