This gooey, fruit filled coffee cake packs a real cherry punch!
Preheat oven to 350 degrees. Grease an 8" cake pan and fit bottom of the pan with a round of parchment cake.
In a saucepan over medium heat combine 1 cup of liquid from the can of dark sweet cherries with 1/2 cup sugar. Simmer until reduced to 3/4 cup, about 15 minutes. Let cool.
Combine reduced cherry liquid with oil and vanilla extract.
Add wet ingredients to Cherry Vanilla Baking Mix and stir until just combined.
Pour half of the batter into the prepared 8" cake pan. Layer in the quartered cherries and top with remaining batter.
Spread the cashew mixture (directions below) and press gently into the batter.
Allow to cool before drizzling the cherry glaze.
Mix brown sugar and cashews. Cut in the cold buttery spread, leaving the mixture crumbly.
Combine confectioners sugar with cherry jam. It should drip nicely off the spoon. Thin with a little water if needed. Drizzle over the cooled coffee cake.