Cherry Swirl Coffee Cake Recipe 445

CHERRY SWIRL COFFEE CAKE RECIPE - (4.4/5)

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.

CHERRY SWIRL COFFEE CAKE

Steps:

• 1. Heat oven to 350 degrees. Grease bottom and sides of 1 (15x10x1 inch) pan or 2 (9-inch) square pans with shortening or cooking spray.
• 2. In a large bowl, stir all coffee cake ingredients except the pie filling; beat vigorously with spoon for 30 seconds.
• 3. Spread about 2 1/2 cups of the batter in the prepared 15x10 pan or 1 1/4 cups in the 9 inch-pan . Spread pie filling over batter ( filling may not cover batter completely). Note: I have made this in a "larger" 9x13 pan, it is an old pan and works well but it takes a bit longer to bake, but is soooo good! Of course you can cut it into as many servings as you wish...
• 4. Drop remaining batter by tablespoonfuls onto pie filling.
• 5. Bake 2o to 25 minutes or until light brown. Test with a toothpick.
• 6. Meanwhile, in a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm cake. Serve warm or cool.

CHERRY COFFEE CAKE

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.

CHERRY SWIRL COFFEE CAKE

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.

CHERRY SWIRL COFFEE CAKE

Steps:

• Heat milk, shortening, granulated sugar and salt in small saucepan over medium-high heat just to boiling; cool to lukewarm (105 to 115 degrees).
• Stir in yeast; transfer mixture to medium bowl.
• Add 1 cup flour to milk mixture; beat well.
• Add eggs and vanilla extract; beat well. Stir in enough remaining flour to make a thick batter; beat until smooth.
• Let rise, covered, in a warm place free of drafts, until doubled in bulk; about 1 hour.
• Stir batter down. Divide batter between two greased 9-inch round cake pans; let rise in warm place until doubled in bulk, about one hour.
• Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 cup for each coffee cake.
• Heat oven to 375. Bake coffee cakes until golden, 30 to 35 minutes.
• Remove from pans, cool on wire racks.
• Again, fill grooves of each cake with 1/4 cup of remaining preserves. Mix powdered sugar with enough milk to make thin glaze, drizzle over warm coffee cake.
• Sprinkle with almonds.
• Cut each cake into 8 wedges to serve.

CHERRY SWIRL COFFEE CAKE

Steps:

• Heat first 4 ingredients in small saucepan to boiling; cool to luke warm. 105 to 115
• Stir in yeast. Transfer mixture to medium bowl . Add i cup of flour and beat well.
• Stir in enough remaining flour to make a thick batter; beat until smooth.
• Let rise, covered in warm place, free from drafts, until doubled in bulk. about 1 hour.
• Stir batter down. Pour batter into 2 greased round 0-inch cake pans; let rise until doubled in bulk about 1 hour.
• Make a swirl design on top of batter with a floured spoon; fill grooves with preserves, using 1/4 for each coffee cake.
• Heat oven to 375.
• Bake until cakes are golden about 30 to 35 minutes.
• Remove from pans and cool on wire racks fill grooves with the remaining preserves.
• Mix powdered sugar with vanilla extract and enough milk to make a thin glaze; drizzle over warm coffee cakes and sprinkle with almonds.
• Enjoy

CHERRY YEAST COFFEE CAKE

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth., Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 40 minutes., Stir dough down and spoon two-thirds into a greased 13-in. x 9-in. baking pan. Top with pie filling. Drop remaining dough by tablespoonfuls over pie filling. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Combine the confectioners' sugar, extract and enough milk to achieve a drizzling consistency; drizzle over warm coffee cake.

CHERRY SWIRL COFFEECAKE

Steps:

• In mixing bowl blend first 7 ingredients on low speed; increase to high for 3 min. Stir in flour.
• Spread 2/3 of batter in greased 15x10x1 pan. Spread pie filling over batter. Drop remaining batter by Tbsp. over all.
• Bake 350°F for 40 min.
• GLAZE:
• Mix confectioners' sugar and milk well.

CRANBERRY SWIRL COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
• Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
• Bake 55 minutes in the preheated oven, until golden brown.

CHERRY SWIRL COFFEE CAKE

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.