_6 servings_
2 tablespoons butter or margarine
½ cup brown sugar, packed
6 drained canned peach halves
6 drained maraschino cherries, halved
12 pecan halves
1 recipe quick coffee cake batter (p. 62)
Melt fat in a 9-inch layer cakepan over low heat. Sprinkle brown sugar
over fat. Arrange fruit and nuts in sugar mixture.
Prepare coffee cake batter and pour over fruit; spread evenly. Bake at
350° F. (moderate oven) 30 to 40 minutes.
Loosen cake from sides of pan and invert on serving plate. Allow to
cool 5 minutes before removing pan.
_Variations_
Use 12 canned apricot halves or 6 canned pineapple slices or 1 cup of
drained canned crushed pineapple for the fruit.
_Timesaver_
Instead of quick coffee cake batter, use a 1-layer package of cake mix,
prepared by package directions.