In many regions, autumn means apple time, with lots of tasty, crisp treats just waiting to be cooked into recipes. Apple coffee cake is a welcome dish at home or given to neighbors, but many people think that it is too much work making dough and rolling and shaping it into the cake. Use some quick shortcuts to create your apple coffee cake, and you can prepare a treat in little time at all.
Pop open the tube of crescent roll dough. Unroll the dough in one piece and place it on a baking sheet. Press the seams together so that the dough becomes one solid sheet.
Use a knife to cut slits in the dough on both sides of the sheet. Start 1/2 inch down from the top and make a slit from the right side 1/3 of the way in toward the center of the dough. Make another slit 1/2 inch farther down the right side. Continue making slits in the side of the dough until the entire right side has been cut into fringe-like pieces.
Cut the left side of the dough into similar slits 1/3 of the way toward the center until the left side is turned into fringe.
Peel and core two tart apples. Slice the apples into very thin slices, using a mandolin or the slicer side of a box grater.
Arrange the apple slices to cover the center third of the dough. Sprinkle the sugar and cinnamon over the apple slices. Cut the margarine into small bits and sprinkle the margarine bits over the center of the apples.
Grasp the top fringe on the right side and fold it over the apples in the center of the dough. Fold the top fringe on the left side over the apples and over the right fringe. Continue folding the dough fringes over the center, alternating sides to create a braided-looking top to the coffee cake.
Heat the oven to 325 degrees F. Place the baking sheet in the oven and bake for 15 minutes, or until the dough has begun to brown. Remove the baking sheet from the oven and place the coffee cake on a rack to cool.
Mix together the powdered sugar, vanilla extract and half of the milk. Stir the glaze ingredients until they are smooth. Add the rest of the milk, one tbps. at a time, until you have a thin glaze consistency. Spoon the glaze over the coffee cake, allowing it to run down the sides in ribbons.