UPSIDE-DOWN GRANOLA COFFEE CAKE

FOR THE GRANOLA TOPPING:
1/4 cup margarine or butter
6 maraschino cherries, cut into halves and drained
1/4 cup packed brown sugar
1 cup Nature Valley granola (toasted oat mixture), slightly crushed
1 can (81/4 ounces) crushed pineapple, drained
FOR THE COFFEE CAKE BATTER:
1 cup Gold Medal all-purpose flour
1/2 cup sugar
1/2 cup milk
1 egg
3 tablespoons margarine or butter, softened
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Heat oven to 350 degrees F.

PREPARE GRANOLA TOPPING:
Heat margarine in round pan, 9x1 1/2 inches, in oven until melted. Arrange cherries, cut sides up, in pan. Sprinkle brown sugar over top. Mix granola and pineapple; spread over brown sugar. Set aside.

PREPARE THE COFFEE CAKE:
Beat ingredients for the coffee cake batter together in small bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Pour over topping in pan.

Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes. Invert onto heatproof serving plate. Let pan remain a minute so topping can drizzle over coffee cake.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe pamphlet: Nature Valley Granola Goodness - Recipes from Betty Crocker, General Mill, Inc., 1981