In small bowl, cut 2 tablespoons butter into 1 cup Bisquick mix, using pastry blender until crumbly. Sprinkle with 2 tablespoons water; mix until pastry cleans side of bowl. On ungreased cookie sheet, pat pastry into 11-inch circle. Set aside.
In 3-quart saucepan, heat 3/4 cup water and 1/4 cup butter to rolling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
Beat in eggs, one at a time; continue beating until very smooth. Spread mixture evenly over the crust.
Bake 45 to 50 minutes or until topping is crisp and dark golden brown; cool slightly.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over cofee cake. Sprinkle with pecans.