Source: Ann Cox, Purity Dairies

1/2 cup butter
1/2 cup sour cream
1 cup all-purpose flour
1 cup canned cherry pie filling
1/2 cup chopped, toasted pecans, divided
1/2 cup sifted confectioners' sugar
1 tablespoon milk

In a large bowl beat butter on high speed with electric mixer; add sour cream and beat until fluffy. Add flour and mix well. Cover and chill dough about 1 hour or until firm enough to handle.

Divide dough in half. Working with half of the dough at a time, roll to a 10 x 8-inch rectangle. Place rectangle on a greased baking sheet. Spread half of the pie filling lengthwise down the center third of the rectangle. Sprinkle 2 tablespoons of the pecans over the pie filling. Make 2 1/2-inch deep cuts at 1-inch intervals along both long sides. Fold strips over filling, pinching into narrow points at center. Repeat with remaining dough. Brush the tops of each coffee cake with melted butter. Bake in a 350 degree F oven for 35 minutes or until golden.

Remove to wire rack to cool. Sprinkle with remaining 1/4 cup pecans.

In a small bowl beat together confectioners' sugar and milk. Drizzle over baked pastries. Cut into slices and serve.

Yield: 2 coffee cakes.