Orange-Cherry Coffee Cake

Make this not-too-sweet twist on two mixes your go-to treat for special breakfasts throughout the year. From Mother's Day, right on through the holidays, it’s the perfect add to a brunch spread. Save leftovers for dessert – toast hunks of cake on a hot griddle and serve them à la mode with a berry compote on top.

Yield: 16-20 pieces , Prep time: 20 minutes , Cook time: 1 hour

Ingredients

Instructions

    1. Preheat the oven to 325 degrees.
    2. Beat together cake mix, pudding, oil, sour cream, and eggs for 10 minutes. (Use a stand mixer if you can – the batter becomes very thick and hard to manage. A hand mixer will work too, but you’ll need some muscle.) Fold the cherries into the batter.
    3. In a separate bowl, mix together the sugars, cinnamon, and orange zest. Set aside 3 Tablespoons; fold the rest into the batter and pour it into an ungreased 9x13 baking dish.
    4. Sprinkle the remaining sugar mix over top of the cake batter. Bake for one hour.

Tips + Tricks

**This is a great make-ahead recipe. Go ahead and bake it the night before you plan to serve it; you can count on it being perfectly moist in the morning.

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