Monday, June 13, 2011

CHERRY NUT COFFEE CAKE

1 jar (12-oz) cherry preserves
1/2 cup chopped pecans or almonds
1/4 cup packed brown sugar
1/4 tsp cinnamon
2 cups biscuit/baking mix
2 tbsp granulated sugar
1 egg
3/4 cup milk
Drizzle icing, recipe follows

Preheat oven to 400 degrees. Grease or spray a 9-inch square baking pan.

Evenly spread the cherry preserves over the bottom of the pan.

In a small bowl, stir together nuts, brown sugar, and cinnamon; set aside.

Mix remaining ingredients and beat vigorously for less than a minute. Spread the batter evenly over the preserves; sprinkle with the brown sugar mixture. Bake 25 to 30 minutes or until done. While still warm, drizzle with icing.

DRIZZLE ICING
1/2 cup powdered sugar
1 tablespoon water or milk
1/4 tsp vanilla

Combine all ingredients in a small bowl and stir until smooth. Drizzle over warm cake.

Variation: You can replace the nuts with raisins to make a Cherry Raisin Coffee Cake.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.