In an email we sent out this morning, we gave you 10 great reasons to give cookbooks this holiday season...want one more?
Here's a tasty recipe from our friend Joyceann Dreibellis of Wooster, Ohio. She writes, "This easy-to-assemble coffee cake won "Best of Show" several years ago at our county fair and it's been requested at many social events. No wonder...it's irresistible!"
You'll find this gem and hundreds more in our new book, Homemade Christmas!
Cherry Streusel Coffee Cake
18-1/2 oz. pkg. yellow cake mix, divided
1 env. active dry yeast
1 c. all-purpose flour
2 eggs, beaten
2/3 c. warm water
5 T. butter, melted
14-1/2 oz. can cherry pie filling
2 T. sugar
Garnish: chopped nuts
Combine 1-1/2 cups dry cake mix, yeast, flour, eggs and warm water; stir for 2 minutes. Spread in a greased 13" x 9" baking pan. Blend melted butter and remaining cake mix; set aside. Spoon pie filling over batter in pan. Crumble butter mixture over pie filling. Sprinkle sugar over top. Bake at 375 degrees for 30 minutes. Let cool. Drizzle glaze over cooled cake; sprinkle nuts on top. Serves 15.
1 c. powdered sugar
1 T. corn syrup
1 to 2 T. water
Combine powdered sugar and corn syrup. Stir in enough water to form a glaze consistency.
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