This festive streusel-topped bran-enrichedcoffeecake is topped with cherry pie filling and decorated witha creamy vanilla glaze.
Recipe: Cherry Crisp Coffeecake
2 cups all-purpose flour 1 cup 100% bran cereal 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 cup margarine, softened 1 cup granulated sugar 2 large eggs 1/2 cup milk 1 (21-ounce) can cherry filling and topping Almond Bran Topping:1/2 cup coarsely chopped almonds1/4 cup 100% bran cereal2 tablespoons sugar2 tablespoons butter, softenedVanilla Glaze:2 tablespoons butter1 cup powdered sugar1 to 1 1/2 tablespoons hot water1/2 teaspoon vanilla extractMint sprig, for garnish
In medium bowl, combine flour, bran, bakingpowder and cinnamon; set aside.
In large bowl, with electric mixer athigh speed, beat margarine and sugar until creamy. Blend in eggsand milk. Stir in flour mixture until smooth (batter will bethick).
Spread batter in greased 9-inch springformpan; spoon cherry filling over batter. Sprinkle with almond brantopping.
For Almond Bran Topping: Mix almonds,bran cereal, sugar and softened butter until crumbly.
Bake in preheated 350°F (175°C)oven 50 to 55 minutes or until wooden pick inserted in centertests done (filling will stick to wooden pick).
Cool in pan on wire rack for 25 minutes.Remove outside ring of pan; cool completely on wire rack.
Drizzle with vanilla glaze; garnish withmint sprig if desired.
For Vanilla Glaze: Place butter in a mediummicrowave-safe bowl. Microwave at HIGH (100%) 30 seconds or untilmelted. Stir in powdered sugar, hot water and vanilla,beating until smooth and slightly thickened..
Makes 12 servings.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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