|
| 1/3 | cup butter or margarine, melted |
| 1/3 | cup packed brown sugar |
| 1 | jar (6 oz) maraschino cherries (about 25 cherries), drained, stems removed |
| 1/3 | cup pecan halves |
| 2 | cups Original Bisquick® mix |
| 2 | tablespoons granulated sugar |
| 2/3 | cup milk |
| 2 | tablespoons butter or margarine, softened |
| 1 | egg |
|
| 1 | cup powdered sugar |
| 4 | teaspoons water |
| 1/2 | teaspoon vanilla |
Serve with...
Do-Ahead Breakfast Bake
Total Time:
4 hours 55 min
| 1. | Heat oven to 400°F. Spray 8- or 12-cup fluted tube cake pan with cooking spray. Pour 1/3 cup melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecans on sugar mixture. |
| 2. | In medium bowl, stir Bisquick mix, granulated sugar, milk, 2 tablespoons softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans. |
| 3. | Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes. |
| 4. | Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 teaspoon at a time, until desired consistency. Drizzle glaze over warm coffee cake. |
| No change. |
|
| Use almonds instead of the pecans and replace half of the vanilla in the glaze with almond flavoring. |
Nutrition Information:
320 ( 130); 15g ( 7g, 1 1/2g); 45mg; 370mg; 43g ( 1g, 27g); 3g 6%; 0%; 6%; 6% 1 ; 2 ; 0 ; 3 3