Cherry-Pecan Ring

 

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

• 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.