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Quick and easy upside down cherry 'coffeecake'
made with refrigerated biscuits and cherry pie filling.
Cinnamon-Cherry Coffeecake
- 1 (21-ounce) can cherry fruit filling
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
4 (10-count) cans refrigerated biscuits
1 cup butter or margarine, melted
- Scoop fruit filling into a lightly greased
10-cup tube pan; set aside.
- Combine brown sugar and cinnamon.
- Separate biscuits. Press each biscuit
flat, dip in butter, and dredge in brown sugar mixture. Arrange
in layers, flat sides down, over fruit filling.
- Bake at 375°F (190°C)
for 30 to 35 minutes. Let stand 10 minutes; invert onto a serving
plate.
Makes 1 (10-inch) cake.
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