1-6 oz jar maraschino cherries, drained, stems removed
1/2 c. pecan halves
2 c. Bisquick
2 tbsp. sugar
2/3 c. milk
2 tbsp. butter, softened
1 egg
Glaze
1 c. powdered sugar
4 tsp. water
1/2 tsp. vanilla
Instructions
Heat oven to 400 degrees. Spray bundt cake pan with cooking spary. Pour 1/3 c. melted butter into pan; turn pan to coat with butter. Sprinkle brown sugar over butter. Arrange cherries and pecan on sugar mixture. In med. bowl, stir Bisquick, sugar, milk, 2 tbsp. softened butter and egg until combined; beat vigorously 30 seconds. Spoon batter evenly over cherries and pecans.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Immediately place heat proof plate upside down on pan; carefully turn plate and pan over to remove coffee cake. Cool 10 minutes.
Meanwhile, in a small bowl, mix glaze ingredients until smooth and thin enough to drizzle, adding additional water, 1 tsp. at a time, until desired consistency. Drizzle glaze over warm coffee cake.
Originally Submitted
3/21/2009
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