Apple Custard Coffee Cake

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

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