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CHERRY CRISP COFFEE CAKE

Makes 12 servings.

2 cups all-purpose flour
1 cup 100% bran cereal
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup margarine, softened
1 cup granulated sugar
2 eggs
½ cup milk
1 (21-ounce) can cherry filling and topping
Almond bran topping, recipe follows
Confectioner's sugar glaze, optional
Mint sprig, for garnish


In medium bowl, combine flour, bran, baking powder and cinnamon; set aside.
In large bowl, with electric mixer at high speed, beat margarine and sugar until creamy.
Blend in eggs and milk.
Stir in flour mixture until smooth (batter will be thick).
Spread batter in greased 9-inch springform pan; spoon cherry filling over batter.
Sprinkle with almond bran topping.
Bake in preheated 350º-degree oven 50 to 55 minutes or until toothpick inserted in center tests done (filling will stick to toothpick).
Cool in pan on wire rack for 25 minutes.
Remove outside ring of pan; cool completely on wire rack.
Drizzle with confectioner's sugar glaze; garnish with mint sprig if desired.
Cut into wedges to serve.

Almond Bran Topping: Mix ½ cup coarsely chopped almonds, ¼ cup 100% bran cereal, 2 tablespoons sugar and 2 tablespoons softened margarine until crumbly.


Recipe courtesy of the Cherry Marketing Institute
 

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