Recipe: Cherry Brickle Coffee Cake
Breakfast and Brunch recipelink.com Chat Room Recipe Swap
From: Nancy,.SanFran
Cherry Brickle Coffee Cake
Recipe By : Midwest Living Magazine
Makes 15 servings
1 package white cake mix -- 2 layer size
2 packages almond brickle pieces -- 7 1/2oz ea
1 can cherry pie filling -- 21-ounce
1/2 cup all purpose flour
1/2 cup Brown Sugar -- packed
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1/2 cup silvered almonds
1 cup powdered sugar -- sifted
4 teaspoons water -- to 5
Prepare cake mix according to package directions, except stir in one package of the almond brickle pieces. Turn mixture into greased and floured 13x9x2-inch baking pan. Spoon pie filling over cake batter. In a mixing bowl, combine flour, brown sugar and cinnamon; cut in butter till crumbly. Stir in almonds and remaining brickle pieces; sprinkle half of the mixture evenly over pie filling. Bake in a 350 oven for 30 minutes. Top wit h remaining brickle mixture and bake for about 30 minutes more or till a toothpick inserted in center comes out clean. Cool for 30 minutes on wire rack. Combine powdered sugar and enough of the water for a drizzling consistency; spoon over cake. Serve warm or cool.
From: Nancy,.SanFran
Cherry Brickle Coffee Cake
Recipe By : Midwest Living Magazine
Makes 15 servings
1 package white cake mix -- 2 layer size
2 packages almond brickle pieces -- 7 1/2oz ea
1 can cherry pie filling -- 21-ounce
1/2 cup all purpose flour
1/2 cup Brown Sugar -- packed
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
1/2 cup silvered almonds
1 cup powdered sugar -- sifted
4 teaspoons water -- to 5
Prepare cake mix according to package directions, except stir in one package of the almond brickle pieces. Turn mixture into greased and floured 13x9x2-inch baking pan. Spoon pie filling over cake batter. In a mixing bowl, combine flour, brown sugar and cinnamon; cut in butter till crumbly. Stir in almonds and remaining brickle pieces; sprinkle half of the mixture evenly over pie filling. Bake in a 350 oven for 30 minutes. Top wit h remaining brickle mixture and bake for about 30 minutes more or till a toothpick inserted in center comes out clean. Cool for 30 minutes on wire rack. Combine powdered sugar and enough of the water for a drizzling consistency; spoon over cake. Serve warm or cool.
MsgID: 314119
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-04-20 - 29
Board: Daily Recipe Swap at Recipelink.com
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modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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