CHERRY COFFEE CAKE
Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.-Heidi Schwanz, Chili, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan., For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough., For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.
Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 237mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY SWIRL COFFEE CAKE
I started cooking at age 13 when my brother, sister and I moved from an orphanage into a house with 13 rooms and 10 people. My sister and I became the household cooks. To this day, I like to cook but hate washing the dishes! - Charlene Griffin, Minocqua, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes. Stir in flour. , Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 11g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 75mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
UPSIDE-DOWN COFFEE CAKE
This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. Every time I serve it I get rave reviews!
Provided by Colleen Royal
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside.
- In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into bottom of springform pan. Sprinkle with sliced peaches.
- In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in pan.
- Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 66.5 g, Cholesterol 63.4 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 5.6 g, Sodium 326.1 mg, Sugar 46.1 g
CHERRY COFFEE CAKE
This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!
Provided by luvpbj
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and lightly flour a 10 inch tube pan. Place cherries in a bowl and toss gently with 2 tablespoons flour. Set aside.
- Stir together the flour, salt, baking powder, and cinnamon in a medium bowl. Beat together the oil, eggs, sugar, vanilla extract, and milk until smooth in a large mixing bowl. Stir in the flour mixture until smooth. Fold in the cherries. Pour batter into prepared pan.
- Bake in preheated oven until toothpick inserted into cake comes out clean, about 60 minutes. Cool in pan 10 minutes, then turn out onto a serving plate or wire rack.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 295.6 mg, Sugar 20.4 g
CHERRY COFFEE CAKE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
- Beat the eggs in, one at a time, until each is incorporated.
- Mix in the vanilla extract, sour cream, and milk until just combined.
- Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
- Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
- Pour the batter into the prepared baking dish, spreading into an even layer.
- Pour the cherry pie filling across the top of the cake to evenly cover the top.
- Gather the ingredients.
- In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
- Evenly distribute the streusel over the top of the cherry pie filling.
- Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
- Gather the ingredients.
- In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
- Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.
Nutrition Facts : Calories 723 kcal, Carbohydrate 112 g, Cholesterol 130 mg, Fiber 2 g, Protein 8 g, SaturatedFat 16 g, Sodium 503 mg, Sugar 52 g, Fat 27 g, UnsaturatedFat 0 g
CHERRY-STREUSEL COFFEE CAKE
This cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 9-inch tube cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer on medium speed, beat butter, sugar, eggs, and vanilla until pale and fluffy, 2 to 3 minutes. Add the flour mixture in 3 batches, alternating with sour cream and beginning and ending with the flour. Beat until just combined, scraping down sides of bowl as needed.
- Spoon half the batter into prepared pan. Arrange cherries in a single layer on top (but not against the pan's edge, as cherries may stick or burn). Top with the remaining batter, and smooth with an offset spatula. Sprinkle with streusel.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Let cake cool on a wire rack set over a piece of parchment paper for 10 to 15 minutes. Run a knife around edges of cakes to loosen, and unmold. Let cool on rack.
- Spoon glaze over top, letting it drip down sides. Let set for 5 minutes before serving. Cake can wrapped plastic and stored for up to 4 days.
CHERRY BLOSSOM CAKE
This beautiful cake is an ode to spring, with piped buttercream icing showing the loveliness of a cherry tree coming into bloom.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 two-layer nine-inch round cake
Number Of Ingredients 4
Steps:
- Trim the top of the cake with a long serrated knife to make the surface level. Using a ruler as a guide, insert toothpicks or wooden skewers into the sides of the cake at 2-inch intervals to mark two equal layers. Rest the serrated knife on the toothpicks, and halve the cake horizontally using a sawing motion. Carefully slide the top cake layer onto a cardboard round, and set it aside.
- With a small offset spatula, spread top of bottom cake layer with 1 1/4 cups frosting; carefully slide the second cake layer back on top of the first cake layer.
- Gently brush away loose crumbs from top and sides of cake with a pastry brush. With the offset spatula, spread about 1 1/2 cups frosting over top and sides of cake to form a crumb coat. Refrigerate cake until frosting is firm, about 15 minutes.
- With a large offset spatula, spread about 2 more cups frosting over top and sides to form a second coat. Smooth top and remove excess frosting with the large offset spatula. Smooth sides with a bench scraper. Return cake to refrigerator, and chill until second coat is firm, about 15 minutes.
- Tint 1 1/2 cups frosting pale pink (for flowers and buds). Tint 1/2 cup frosting a darker pink (for more flowers and buds). Tint 1/2 cup chocolate brown (for branches), and 1/2 cup green (for leaves). Tint 1/4 cup yellow (for dots). Set aside.
- Using a toothpick or wooden skewer, mark a pattern on the frosting to serve as a guideline for piping branches.
- Decorate cake: Pipe thin branches using brown frosting and a #2 tip. With pink frosting and the #102 petal tip, make basic petals: Hold the bag at a 45 degree angle to the cake, with the tip's wide end down and narrow end pointed away and slightly to the left. Move the tip forward 1/8 inch and back again while you pivot the narrow end to the right. Make five or six petals, turning the cake as you go. Switch to yellow frosting and the #2 tip to pipe dots in the bloom's center. With pink frosting and the #102 petal tip, pipe two small overlapping petals on the branch for a closed blossom. With green frosting and the #3 round tip, pipe a dot, pulling upward, to make a bud; connect to branch with brown frosting. With the #349 tip, pipe tiny green leaves.
- Refrigerate cake until ready to serve. Let stand at room temperature 20 minutes before serving. Slice into wedges: To avoid crumbs on surface, make each cut with one downward motion, pulling knife back toward you (not upward) and wiping knife clean after each cut.
AWARD WINNING CHERRY COFFEE CAKE
This recipe by Marlene K in California won 1st prize in the grandparents.com *Breakfast Favorites Recipe Contest* . According to Marlene, this coffee cake is a Christmas brunch tradition for her family & a 2nd version using blueberries is also made for the 1 family member who does not care for cherries. Frankly, I think it would also work well as a lunch or dinner party dessert. :-) *Enjoy* !
Provided by twissis
Categories Breakfast
Time 1h5m
Yield 16 Approx 3x4 in Servings, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Butter an 11x15 inch jelly roll pan.
- In a lrg bowl, beat sugar, butter, shortening, baking powder, vanilla extract, almond extract & eggs on low until incorporated . then on high for 3 minutes. Stir in flour.
- Spread 2/3 of batter in pan. Spread pie filling evenly over batter. Drop the remaining batter evenly in dollops over pie filling.
- Bake till toothpick inserted in center comes out clean (about 45 minutes). Drizzle w/glaze while still warm.
Nutrition Facts : Calories 358.6, Fat 13.7, SaturatedFat 5.7, Cholesterol 68.4, Sodium 100.6, Carbohydrate 54.9, Fiber 0.9, Sugar 26.3, Protein 4.2
CHERRY SWIRL COFFEE CAKE
There's nothing like a little piece of sweet coffee cake to go with your coffee or tea in the morning! And this is a great one if you like cherries and almond flavor together. If you're like me, you can even go with 2 tsp almond extract and skip the vanilla. You can also use other pie fillings to change the taste, although cherry is my favorite. This comes from one of my favorite and most used cookbooks, The Best of Mennonite Fellowship Meals.
Provided by Whisper
Categories Breads
Time 1h
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- Mix all cake ingredients except pie filling.
- Stir until just mixed.
- Generously grease jelly roll pan or two 9-inch cake pans.
- Spread 2/3 of batter into pan.
- Spread pie filling over batter.
- Drop remaining batter by tablespoonsful onto pie filling.
- Spread tablespoons of batter together as much as possible.
- (Not all of pie filling will be covered.).
- Bake at 350 degrees F for 30-40 minutes or until done.
- Combine glaze ingredients and drizzle over cake while still warm.
BROWN BUTTER CHERRY COFFEE CAKE
This colorful, fruity coffee cake is the perfect treat for a family brunch. You may be surprised to see sour cream in the recipe, but it's one of my favorite baking ingredients for keeping cake extra tender and adding a pleasant tang. This recipe also uses brown butter; when you melt butter until golden brown, it becomes nutty and toasty, deepening the flavor of baked goods. Freeze-dried and roasted cherries counter the cake's richness by offering a burst of tartness with every bite.
Provided by Vallery Lomas
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- For the cherry-almond streusel: Place the butter in a small saucepan over medium heat and cook until the melted butter is golden brown and smells nutty, 3 to 4 minutes. Immediately transfer to a heatproof bowl and place in the freezer to cool and solidify, 10 to 15 minutes.
- Pulse the almonds and freeze-dried cherries in a food processor fitted with the blade attachment until medium ground (not too fine!). Remove 2 tablespoons of the mixture and set aside for garnish.
- Add the almond flour, all-purpose flour, sugar and salt to the food processor and pulse again to combine. Spoon in the chilled brown butter and pulse until the mixture forms pea-sized crumbles. Transfer to a bowl and refrigerate until ready to use.
- For the cherry cake: Place the cherries on the parchment-lined baking sheet and roast just until they soften and begin to release juice, 9 to 10 minutes.
- Remove the cherries from the oven and lower the temperature to 350 degrees F. Allow the cherries to cool to room temperature. Cut the cherries into 1/2-inch pieces and set aside (about 1 1/2 cups chopped).
- Spray the bottom and sides of an 8-inch springform pan with baking spray.
- Whisk together the eggs, sour cream and almond extract in a large bowl until pale yellow and combined.
- Add the all-purpose flour, sugar, almond flour, baking powder, baking soda and salt. Whisk together until a thick batter forms, 1 to 2 minutes. Place half of the batter into the springform pan. Top with half of the cooled cherries. Top with remaining half of the cake batter, then the remaining cherries and then the Almond-Cherry Streusel.
- Bake until the streusel begins to brown, the center is set and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour.
- Allow to cool in the pan on a wire rack for 20 minutes, then remove from the pan and cool for another 20 minutes. Sprinkle with the reserved 2 tablespoons ground cherries and almonds. Slice and serve.
More about "cherry blossom coffee cake recipes"
CHERRY COFFEE CAKE RECIPE | LAND O’LAKES
From landolakes.com
4.4/5 (28)Calories 310 per servingServings 15
- Combine 1 cup sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until well mixed. Add 2 cups flour, baking powder, baking soda and salt; beat at low speed until well mixed.
- Spread half of batter into prepared pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.
- Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake 45-50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown.
CHERRY BLOSSOM COFFEECAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (18)Total Time 3 hrs 25 minsServings 8-12Calories 141 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the ingredients in a large bowl in the order listed. Mix to make a soft dough, then knead until the dough is smooth and elastic, about 6 minutes. Cover and let rise until not quite doubled but puffy looking, 60 to 90 minutes.
- Deflate the dough and divide it into 12 pieces, each weighing about 50g. Flatten the pieces into 4” to 5” circles, then place a rounded tablespoon of filling in the center of each. Gather the edges of the dough around the filling and pinch together to seal.
- Place the filled dough pieces seam side down in a greased tea loaf or 8” square pan. Cover and let rise for 45 minutes to an hour, until puffy looking. Thirty minutes through the rise, preheat the oven to 350°F.
- Uncover the risen coffeecake, place it in the oven, and bake for 25 minutes. Cover loosely with foil and bake for another 10 to 15 minutes (use the shorter time for the 8” square pan), until it feels completely set and its center reads 190°F when measured with a digital thermometer.
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