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
Preparation
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.
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.
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.
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.
