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Cherry-Pecan Ring

Need a coffee cake with a little extra? Indulge family and friends with a sweet breakfast or brunch treat.

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( 176 Ratings)

176 Ratings

5 Stars 28%

4 Stars 22%

3 Stars 28%

2 Stars 14%

1 Stars

Member Reviews ( 11 )

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Prep Time 15 min
Total Time 50 min
Servings 10

Ingredients

Coffee Cake

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

Glaze

1: cup powdered sugar

4: teaspoons water

1/2: teaspoon vanilla

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Directions

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.

EXPERT TIPS

Expert Tips

Use almonds instead of the pecans and replace half of the vanilla in the glaze with almond flavoring.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 7g, 7% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 370mg; 370%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 1g 1% Sugars 27g 27% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 11 Reviews View All

Posted 6/16/2012 9:17:57 PM REPORT ABUSE EggsAndBakey said:

Rating:

MrsK-Loggs I use silicone myself but I have a cookie sheet and a muffin and bread pan. Silicone is used when you want something to turn out really moist you might want to increase the temperature but not so high to where it damages the pan. If the oven rack is coated with aluminum remove it that messes with how it will turn out also you might want to increase cooking time as well since it is silicone it keeps too much heat from getting in while at the same time keeping it from burning. Maybe also reduce the liquid by a small amount sometimes things don't bake through because there's too much liquid.

This reply was: Helpful Inspiring

Posted 3/8/2011 12:36:35 PM REPORT ABUSE Teresa96 said:

Rating:

I was hosting a Girlfriend Brunch 3/5/2011.Made this for the very first time. The recipe was really really easy and very very tasty. Most excellent. I had many request for this recipe.

This reply was: Helpful Inspiring

Posted 2/23/2011 7:51:02 PM REPORT ABUSE MrsK-Loggs said:

Rating:

My first major flop, literally! Looked so good, but have not figured out what went wrong. Measured and followed all assembly instructions. Cooked it for the max suggested cooking time using my silicone fluted pan. Stuck my toothpick in, and it appeared clean (done). The cake looked great, until I inverted it and the whole inside closest to the tube collapsed--not cooked enough at all. Cooked it ANOTHER 20 minutes out of the pan as it was too goopy to put back in it. Filed in the messy caved middle with cool whip and a few marachino cherries and it was edible, but nothing like the other reviews. It must of been the pan, but I did not know cooking times any diferent with Silicone? Anyone else know?

This reply was: Helpful Inspiring