Wednesday, July 20, 2011

Cherry-Studded Coffeecake

One of our groomsmen (my husband's friend from college) has a layover in Detroit (he's flying in from his home/job in Kazakhstan) and we are scooping him up for a few days to visit and show him Michigan. 

Even though our guest room at home in the suburbs is ready, we've decided that he would really enjoy the "Americana" of a weekend at the cottage.

I hope he gets some sleep on the plane because, so far, we have decided that he should have a chance to:
  • swim in Lake Michigan
  • go for a boat ride
  • eat a nice fish dinner at The Bluebird in Leland
  • watch the sun set
  • have a beach fire
  • eat cherry pie
Our region of northern Michigan is called "Cherry Country."  We are on the 45th parallel (which is known around the globe for producing the best stone fruit) so "something cherry" is a must. 

In fact, I am making a simple coffee cake tomorrow studded with dried cherries to eat on Saturday morning.  Nothing beats going out on the deck with a hunk of coffee cake and a enamelware mug of coffee.  It's camp for grown ups! 

Simply take 2 boxes of Pillsbury Cinnamon Swirl quick bread mix and follow the instructions on the box (note the "when using 2 boxes" instructions) to bake a Bundt-size coffeecake.  When you add the cinnamon layer in the center, include a cup of dried cherries.  It is easy and delicious!

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