Cherry-Pecan Ring

By dcarriger56

Ingredients

• 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

Details

Servings 10
Cooking time 50mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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

Serves 10

1 Serving Calories320 ( Calories from Fat130), Total Fat15g (Saturated Fat7g, Trans Fat1 1/2g ), Cholesterol45mg Sodium370mg Total Carbohydrate43g (Dietary Fiber1g Sugars27g ), Protein3g