GLAZED CHERRY COFFEE CAKE
Steps:
- Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts :
GLAZED CHERRY COFFEE CAKE
This cherry coffee cake is the one people always rave over. Delicious enough for me to eat for breakfast, lunch, and dinner!
Provided by Anna W
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x14-inch jelly roll pan.
- Mix sugar, butter, eggs, and vanilla extract together in a large mixing bowl. Combine flour and baking powder in another bowl. Add to sugar mixture and mix until well blended.
- Pour 3/4 of the batter into the prepared pan. Spoon cherry pie filling over the batter. Spoon remaining batter on top of pie filling (it won't cover it all).
- Bake in the preheated oven until golden and a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes.
- Combine powdered sugar and milk in a bowl for frosting. Drizzle on top of coffee cake. Let cool slightly before cutting and serving.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 33.3 g, Cholesterol 51.5 mg, Fat 8.7 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 5.2 g, Sodium 100.5 mg, Sugar 17.4 g
GLAZED COFFEE CAKE WITH SOUR CHERRY PRESERVES
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the sour cherry preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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 YEAST COFFEE CAKE
My mother taught me how to cook, and this delightful recipe is from her. Whoever tries it says it's the best coffee cake ever invented! It requires no kneading, and you can tint the icing any color you want.
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 274 calories, Fat 9g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 278mg sodium, Carbohydrate 44g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
CHERRY COFFEE CAKE WITH ALMOND GLAZE
This recipe is from my mom who got it from a friend years and years ago. I'm not big on fruit and cake type desserts, but this stuff is delicious. And very pretty, too. (freezes well)
Provided by Swan Valley Tammi
Categories Breads
Time 1h
Yield 1 cookie sheet
Number Of Ingredients 12
Steps:
- For coffee cake: cream together the margarine and sugar. Add 1 egg at a time to creamed mixture; mix well.
- Add remaining cake ingredients except pie filling; mix well.
- Spread 2/3 batter in 10x15" cookie sheet with spatula. Pour pie filling over top and spread evenly over batter.
- Drop remaining batter over top; do not spread. Bake at 350F for 45 minutes.
- For almond glaze:.
- Sift icing sugar into mixing bowl; cream together with margarine.
- Gradually add milk, a tablespoon at a time until spreading consistency is reached. Add almond extract.
- Spread over warm cake. Sprinkle with sliced almonds.
Nutrition Facts : Calories 6511.4, Fat 239.8, SaturatedFat 44.4, Cholesterol 846, Sodium 3458.2, Carbohydrate 1032.2, Fiber 13.4, Sugar 587.9, Protein 68.3
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.
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5/5 (2)Total Time 50 minsCategory DessertCalories 376 per serving
- Preheat the oven to 350 degrees F. In a large mixing bowl, combine 1 1/2 cups of the cake with the flour and the yeast; add the water and eggs. Using an electric mixer, beat the ingredients for 2 minutes, scraping the bowl often; the batter will be very thick. Spread the prepared batter into a greased 9 x 13 baking pan, smoothing out the top of the cake batter. Spoon the cherry pie filling over the top of the cake batter in the baking pan
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5/5 (16)Estimated Reading Time 4 mins
- In a large bowl mix sour cream, water and eggs until smooth. Beat in dry cake mix until just moistened, the batter will be lumpy. Spread evenly into your prepared jelly roll pan. Drop pie filling by large spoonfuls onto batter. Bake for 25 minutes or until tests done with a toothpick. Sprinkle with almonds and drizzle with glaze while still warm.
- Mix confectioners sugar, milk and vegetable oil until smooth. Whisk in a little more milk if necessary to achieve a drizzling consistency. Drizzle over warm cake.
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