Cherry-Pecan Ring

  • 1/3 cup butter or margarine
  • 1/3 cup brown sugar, packed
  • Drained maraschino cherries
  • Pecan halves
  • 2 cups Bisquick mix
  • 2 Tbsp sugar
  • 1 egg
  • 2/3 cup water or milk
  • Confectioners’ Sugar Icing

Heat oven to 400 degrees. Melt butter in oven in 8-cup ring mold. Sprinkle evenly with brown sugar. Arrange cherries and pecan halves on sugar mixture. Mix baking mix, granulated sugar, egg and water; beat vigorously 1/2 minute. Spoon batter evenly over cherries and pecans. Bake 25-30 minutes. Invert onto heatproof plate. Leave pan over coffee cake a few minutes. While warm, spread with Confectioners’ Sugar Icing.

CONFECTIONERS’ SUGAR ICING: Blend 1 cup confectioners’ sugar, 1/2 tsp vanilla and about 1 Tbsp water.

Yield: 9 servings

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