Cherry Ripple Rose Cake Recipes

CHERRY RIPPLE ROSE CAKE

Cherry Ripple Rose Cake image

A cake treat that is sure to melt in your mouth with the delicious taste of cherries and a hint of almonds.

Provided by Maureen Worman

Yield 24

Number Of Ingredients 14

Ingredients

1 (12 ounce) can cherry pie filling
½ cup blanched slivered almonds
½ teaspoon almond extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
3 eggs
1 ¼ cups milk
¼ cup butter, softened
2 cups confectioners' sugar
¼ teaspoon almond extract
2 tablespoons milk

Steps:

Pre-heat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan.
In a small bowl, combine pie filling, almonds and almond extract and set aside. In a separate bowl, sift together the flour, baking powder and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add flour mixture, alternating with milk. Mix thoroughly.
Spoon 1/2 of batter into a greased 10x15 inch jellyroll pan. Spread cherry mixture over batter, then spoon remaining batter over cherries.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes or until light brown. Allow to cool completely before frosting.
To Make Icing: Blend softened butter or margarine, confectioners' sugar, and almond extract with enough milk for drizzling consistency and drizzle over cake.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 37.5 g, Cholesterol 44.7 mg, Fat 9.9 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 230 mg, Sugar 21 g

CHERRY RIPPLE SOUR CREAM COFFEE CAKE

Cherry Ripple Sour Cream Coffee Cake image

Make and share this Cherry Ripple Sour Cream Coffee Cake recipe from Food.com.

Provided by Marz7215

Categories Breads

Time 55m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup whole wheat flour (about 2 1/4 ounces)
1/2 cup oats
1/2 cup packed brown sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon canola oil
cooking spray
1/4 cup canola oil
2 tablespoons butter, melted
1 cup granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg white
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nonfat sour cream
2 cups pitted fresh cherries, coarsely chopped (about 10 ounces)

Steps:

To prepare streusel: Lightly spoon whole wheat flour into a dry measuring cup; level with a knife.
Combine whole wheat flour and next 4 ingredients.
Add concentrate and 1 tablespoon oil; stir until crumbly -- set aside.
Preheat oven to 350°F.
To prepare cake, coat a 9-inch tube pan with cooking spray.
Combine 1/4 cup oil and melted butter in a medium bowl.
Add granulated sugar, vanilla, egg, and egg white; beat with a mixer at medium speed until smooth.
Lightly spoon all-purpose flour in dry measuring cups; level with a knife.
Combine all-purpose flour and next 3 ingredients in a large bowl.
Add flour mixture and sour cream alternately to egg mixture, beginning and ending with flour mixture.
Stir in cherries.
Spoon half of batter into prepared pan; sprinkle with half of streusel.
Spoon in remaining batter; top with remaining streusel.
Bake at 350°F for 55 minutes or until wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; run a knife around outside edge.
Cool completely in pan.

Nutrition Facts : Calories 268.9, Fat 8.8, SaturatedFat 1.7, Cholesterol 18.5, Sodium 207, Carbohydrate 43.9, Fiber 2.1, Sugar 23.6, Protein 4.8

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