I needed to use up some leftover cherry pie filling. I got an idea from allrecipes.com, adapted a coffee cake recipe I've had for years, added my own sugar glaze, and served it for breakfast (several times now; my kids love it).
cake:
1 1/2 c flour
1 t baking powder
1/2 t salt
1/2 c milk
1/4 c oil
1/2 t vanilla
1/2 c sugar
1 egg
1 c cherry pie filling
topping:
1/2 c chopped walnuts or sliced almonds
2 T softened butter
1 c powdered sugar
2 t corn syrup
2-3 T milk
Prepare the cake batter by sifting together the dry ingredients. Beat the wet ingredients together until blended. Combine the mixtures until moistened. Pour into greased 8 x 8 pan. Drop cherry pie filling by spoonfuls onto batter. Bake at 375° for 30 minutes. Meanwhile prepare glaze by creaming the butter and sugar. Add corn syrup, stirring to combine. Slowly add milk until glaze reaches desired consistency. Remove cake from oven and sprinkle with chopped nuts. Drizzle glaze over the cake and serve warm. Yields 16 pieces.
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