This is the first of a few recipes I want to make in the next few weeks from Orville Redenbacher’s Popcorn Cookbook. The book manages to work popcorn into everything, and it’s pretty fun.

Oh, as I was typing up the ingredient list below I just now noticing that the recipe said to use half a can of cherry pie filling. Whoops. That explains why mine overflowed. Still, I think that the whole can was right, proportion-wise, so I’d just say bump up the pie plate size!

Ingredients:

Streusel:

• 1/4 cup sugar
• 3 tablespoons butter or margarine, softened
• 1/2 teaspoon cinnamon
• 3 cups popped Orville Redenbacher’s Gourmet Original Popping Corn (slightly less than half a bag of microwave popcorn)
• 1/2 cup all-purpose flour
• 1/4 chopped nuts (just kidding, that’s gross, I swapped in white chocolate chips)

Cake:

• 2 cups Bisquick
• 2/3 cup milk
• 1/4 cup sugar
• 2 tablespoons canola oil
• 1 egg
• 1 21 oz can cherry (or other fruit you like) pie filling

Icing:

• 1 cup powdered sugar
• 1 tablespoon milk (it said water…I vote milk.)
• 1 teaspoon vanilla

Start by creaming the butter and sugar, then beating in the cinnamon. Add the popcorn, lightly crushing it as you transfer it from the measuring cup to the bowl. I just grabbed it by the handful and squeezed, until there were no whole pieces left. Make sure not to get any unpopped kernels, as those are a bummer to bite. Add the flour and white chocolate chips, and stir by hand until well combined.

Whisk together all the cake ingredients except for the pie filling.

Pour the cake batter into a greased 9.5″ or 10″ pie dish (or a 9″ pie dish if that’s all you’ve got, but put it on a foil-lined baking sheet to catch any overflow in the oven). Sprinkle half the streusel over the batter.

Spread the pie filling evenly over the first streusel layer, and top with the remaining streusel.

Bake at 350 for 40-45 minutes, or until a wooden pick in the center comes out clean. I probably had mine in the oven closer to 50 minutes, since it was thicker, and it didn’t burn at all. It did overflow, though, as I mentioned.

Let your cake cool for 15 minutes (I mostly spent those 15 minutes eating the overflow…), and make the icing by just stirring together the icing ingredients. It’s a pretty thick icing, but that just means it stays mostly where you put it. Drizzle it over the cake, and enjoy.

I thought the streusel was really good, and this is very easy to throw together in the morning. Thanks, Orville!

Good Morning Cheery Cherry Coffee Cake

Adapted from Orville Redenbacher’s Popcorn Cookbook.

Streusel:

• 1/4 cup sugar
• 3 tablespoons butter or margarine, softened
• 1/2 teaspoon cinnamon
• 3 cups popped Orville Redenbacher’s Gourmet Original Popping Corn
• 1/2 cup all-purpose flour
• 1/4 white chocolate chips

Cake:

• 2 cups Bisquick
• 2/3 cup milk
• 1/4 cup sugar
• 2 tablespoons canola oil
• 1 egg
• 1 21 oz can cherry pie filling

Icing:

• 1 cup powdered sugar
• 1 tablespoon milk (it said water…I vote milk.)
• 1 teaspoon vanilla

Preheat the oven to 350 degrees and grease a 9 1/2 or 10 inch pie dish.

Cream together the sugar and butter, then mix in cinnamon. Add remaining streusel ingredients, lightly crushing popcorn and avoiding unpopped kernels. Blend until crumbly, then set aside.

Whisk together all the cake ingredients except for the pie filling. Pour into the prepared pie dish.

Cover cake with half the streusel. Spread the pie filling evenly over the first streusel layer, then cover with remaining streusel.

Bake 40-50 minutes, or until a toothpick in the center comes out clean. Cool 15 minutes.

While the cake cools, whisk together the icing ingredients in a small bowl. Drizzle over the coffee cake.