CHERRY PECAN COFFEE CAKE (2ND PLACE WINNER in our 2011 Recipe Contest)
2 cups SweetStakes Gourmet Pancake Mix/Waffle Mix
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon almond extract
2 eggs, lightly beaten
1/2 cup pecans, chopped
1 can (21 ounce) cherry pie filling
3/4 cup powdered sugar
1 tablespoon milk
Preheat oven 350 degrees F. Spray an 11x7 inch baking pan with cooking spray. Set aside.
In a large bowl stir pancake mix, sugar, butter, almond, egg and pecans until combined. Spread all batter reserving ¾ cup. Spread pie filling over batter. Drop remaining batter by spoonfuls on top of filling.
Bake 20 minutes or until light brown.
In a small bowl stir powdered sugar and milk. Adding more milk if necessary to make glaze smooth enough to drizzle. Drizzle over slightly cooled coffee cake. Allow glaze to harden before serving.
Makes 9 servings
This recipe was submitted by Amanda M. Allen from Gray, Georgia. Congratulations, Amanda!!
TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat pancakes in toaster or oven until crisp.
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