Honeycomb Coffee Cake

• 1/4 c. firmly packed brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. ground mace or nutmeg
• 1/4 margarine or butter, melted
• 1 Tbsp. lemon juice
• 10 oz. can refrigerated flaky biscuits
• 1/4 to 1/3 c. finely crushed graham crackers or graham cracker crumbs
• 1/4 c. finely chopped nuts, if desired
• 2 to 4 Tbsp. honey

1. Heat oven to 400u0b0.
2. Grease 9-inch or 8-inch round cake pan.
3. In small bowl, combine brown sugar, cinnamon and mace; mix well.
4. In second small bowl, blend margarine and lemon juice.
5. Separate dough into 10 biscuits; cut each into 4 pieces.
6. Place biscuit pieces and graham cracker crumbs in bag; toss gently to coat.
7. Arrange coated pieces evenly in greased pan.
8. With a small wooden spoon handle poke a deep hole in each biscuit.
9. Sprinkle brown sugar mixture over pieces.
10. Drizzle with margarine mixture.
11. Sprinkle with nuts. Bake at 400u0b0 for 12 to 18 minutes or until golden brown.
12. Turn onto wire rack; invert to serving plate.
13. Fill holes with honey.
14. Serve warm.

brown sugar, cinnamon, ground mace, margarine, lemon juice, graham crackers, nuts, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=733757 (may not work)