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
Steps:
- Beat 2 cups heavy cream and 1/2 cup sour cream until thickened. Add 2 tablespoons each brown sugar and cherry brandy; beat until soft peaks form. Pour hot coffee into mugs and sweeten as desired. Top with the cream, jarred sour cherries and cocoa powder.
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
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.
CHERRY COFFEE RING
As warm and welcoming as a Christmas wreath, this cheery cherry coffee ring is delicious and drizzled with a pretty pink glaze. My family insists I make it for the yuletide season.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubles, about 1 hour., Punch dough down. Turn onto a floured surface; roll into an 18x12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread.
Nutrition Facts : Calories 373 calories, Fat 11g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 249mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY COFFEE TREAT
Make and share this Cherry Coffee Treat recipe from Food.com.
Provided by Ali Louise
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Cream the butter.
- Add the sugar, then eggs and vanilla.
- Add the flour.
- Spread half the dough in an ungreased 9 x 13 pan or jelly roll pan.
- Drop spoonfuls of pie filling on the dough and top with drops of the remaining dough. Be sure the pie filling doesn't touch the edge of the pan.
- Bake at 350* for 50 minutes.
Nutrition Facts : Calories 6116.3, Fat 333.2, SaturatedFat 183.8, Cholesterol 1366.6, Sodium 2262.3, Carbohydrate 723.5, Fiber 16.8, Sugar 304.7, Protein 71.1
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