Cherry Swirl Chiffon Cake Recipes

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CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

Your favorite flavor of pie filling and Bisquick® mix create a scrumptious coffee cake. Check out the kitchen tip for a smaller recipe size.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 18

Number Of Ingredients 10

4 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can (21 oz) cherry pie filling
1 cup powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 1 (15x10x1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
  • Spread two-thirds of the batter (about 2 1/2 cups) in 15x10-inch pan or one-third of the batter (about 1 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
  • Bake 20 to 25 minutes or until light brown. Meanwihle, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm or cool.

Nutrition Facts : Calories 240, Carbohydrate 39 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 23 g, TransFat 1 g

CHERRY SWIRL COFFEE CAKE



Cherry Swirl Coffee Cake image

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

1-1/2 cups sugar
1/2 cup butter, softened
1/2 cup shortening
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 teaspoon baking powder
4 large eggs
3 cups all-purpose flour
1 can (21 ounces) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

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.

CHERRY SWIRL CAKE



Cherry Swirl Cake image

Make and share this Cherry Swirl Cake recipe from Food.com.

Provided by Kathy Romayne

Categories     Dessert

Time 30m

Yield 9-12 serving(s)

Number Of Ingredients 6

18 1/4 ounces white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (21 ounce) can cherry pie filling
1 (8 ounce) container Cool Whip Topping

Steps:

  • Preheat oven to 350°F.
  • Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
  • Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
  • Bake for 30 minutes or until cake tests done.
  • Cool completely.
  • Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
  • Variations: try other pie fillings.

Nutrition Facts : Calories 487.5, Fat 23.8, SaturatedFat 7.9, Cholesterol 34.8, Sodium 425.2, Carbohydrate 64.5, Fiber 0.9, Sugar 31.7, Protein 4.6

CHERRY SWIRLED CHEESECAKE



Cherry Swirled Cheesecake image

Make and share this Cherry Swirled Cheesecake recipe from Food.com.

Provided by Chris from Kansas

Categories     Cheesecake

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup graham cracker crumbs
1 (21 ounce) can cherry pie filling
1 teaspoon grated orange rind (optional)
2 (8 ounce) packages light cream cheese
1 (14 ounce) can low fat sweetened condensed milk (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/2 cup unsifted flour

Steps:

  • Preheat oven to 300 degrees.
  • Spray bottom and sides of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan.
  • In electric blender or food processor container, puree cherry pie fillng until smooth.
  • Add orange rind; set aside.
  • In a mixer bowl, beat cheese until fluffy.
  • Gradually beat in low fat sweetened condensed milk until smooth.
  • Add egg whites, egg, bottled lemon juice and vanilla; mix well.
  • Stir in flour.
  • Pour half of batter in prepared pan.
  • Spoon 1/2 cup cherry puree evenly over batter.
  • Top with remaining batter.
  • Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
  • Reserve remaining puree.
  • Bake 60 to 65 minutes or until center is set.
  • Cool.
  • Chill.
  • Serve with remaining puree if desired.
  • Refrigerate leftovers.

SHERRY CHIFFON PIE



Sherry Chiffon Pie image

An oldie from my mother's recipe file. A heavenly cream pie accented with almonds and vanilla, surrounded by a chocolate cookie crust. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by GINGER P

Categories     Chiffon Pie

Yield 8

Number Of Ingredients 12

1 (9 inch) prepared chocolate cookie crumb crust
1 (.25 ounce) package unflavored gelatin
¼ cup cold water
2 cups scalded milk
⅛ teaspoon salt
¼ cup white sugar
2 eggs, separated
½ teaspoon almond extract
2 tablespoons sherry
¼ cup chopped almonds
4 teaspoons white sugar
½ cup chopped almonds

Steps:

  • Soften gelatin in cold water for 5 minutes.
  • In a double boiler pan combine milk, salt, and 1/4 cup sugar. Stir until dissolved. Whisk in egg yolks and cook in double boiler until thickened, stirring constantly. Stir gelatin into custard mixture until thoroughly dissolved. Cool mixture.
  • Stir almond extract, sherry, and 1/4 cup almonds into custard.
  • In a medium mixing bowl whip egg whites until frothy. Add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks. Fold egg whites into custard.
  • Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.

Nutrition Facts : Calories 280.4 calories, Carbohydrate 28.8 g, Cholesterol 51.7 mg, Fat 15.6 g, Fiber 1.5 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 290.4 mg, Sugar 17.9 g

CHERRY CHIFFON DESSERT



Cherry Chiffon Dessert image

In Morgantown, Kentucky, Louise Lawrence pairs cherry pie filling and pineapple tidbits to create this pretty pink fruit fluff. "This dessert never lasts long around here," she notes.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 12 servings.

Number Of Ingredients 5

1 can (21 ounces) cherry pie filling
1 can (20 ounces) pineapple tidbits, drained
1 can (14 ounces) sweetened condensed milk
1 cup miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the pie filling, pineapple, milk and marshmallows. Fold in whipped topping. Refrigerate until serving.

Nutrition Facts : Calories 246 calories, Fat 6g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 55mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

CHERRY SWIRL CHEESECAKE



Cherry swirl cheesecake image

Swirls of cherries ensure this sublime cheesecake has a summer flavour, perfect for a sunset dinner party outside

Provided by Mary Cadogan

Categories     Dessert, Dinner, Treat

Time 1h25m

Number Of Ingredients 12

50g butter , plus extra for greasing
140g shortbread biscuits
1 tbsp golden syrup
350g cherry , 200g of them stoned
225g caster sugar
500g medium-fat soft cheese
1 tbsp cornflour
2 eggs
1 tsp vanilla extract
zest 1 orange
200ml tub crème fraîche
icing sugar , for dusting

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Butter a loose-based 20cm cake tin and line the base with baking parchment. Break up the biscuits, then pulse to fine crumbs in a food processor. Melt the butter with the syrup, then stir into the crumbs until they are evenly damp. Tip into the prepared tin and smooth with the back of a dessertspoon. Bake for 10 mins, then leave to cool. Reduce oven temperature to 150C/fan 130C/gas 2.
  • Tip the stoned cherries into the rinsed-out food processor with 85g of the sugar. Blend until smooth, then tip into a small pan and bring to the boil. Simmer for 5-6 mins, stirring, until it forms a thick syrup. Cool.
  • Rinse out the food processor again, then tip in the cheese, cornflour, eggs, remaining sugar, vanilla, orange and half the crème fraîche. Blend until smooth. Spoon half the mix into the tin, then spoon half the cherry purée evenly over the top. Spoon the remaining cheesecake mix over this. Stir the mix gently with a fine skewer to swirl the cherry purée through it. Bake for 45 mins, then turn the oven off and leave for 30 mins.
  • Spread the remaining crème fraîche over the filling, then spoon the remaining cherry purée into the centre. Using a fine skewer draw the cherry purée through the crème fraîche to make a star pattern, wiping the skewer each time. Set the reserved cherries around the edge of the cheesecake, then dust with icing sugar. Chill until ready to serve.

Nutrition Facts : Calories 506 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

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