Glazed Coffee Cake With Sour Cherry Preserves Recipes

SOUR CREAM CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350 fareheight.
• Butter 2 8-inch cake pans (square or round, either works),and set aside.
• In a large bowl ( mixing bowl, if you have one ), cream butter and sugar together until well mixed. Add eggs one at a time,beating well.Add sour cream, and mix well.
• In a small bowl, mix the flour,baking powder,baking soda,and salt together.
• Add the dry ingredients to the butter mix, and mix well.the batter will be stiff.
• Stir in the vanilla, lemon zest, and cherry preserves.
• Spread batter evenly in the pans, and place in oven.
• Bake 20-30 mins, or until a toothpick comes stuck into the center comes out clean.
• When cooled, a confectioners sugar & lemon juice icing goes very well. Enjoy.

GLAZED COFFEE CAKE WITH SOUR CHERRY PRESERVES

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.

SOUR CHERRY COFFEE CAKE

Steps:

• In a small bowl, whisk together all ingredients for cherry layer EXCEPT cherries. Cover and refrigerate.
• In another small bowl, combine flour, sugar, and cinnamon for topping. Cut in butter until mixture becomes coarse crumbs. Cover and refrigerate.
• Place all ingredients for dough in bread machine pan in the order recommended by the manufacturer. Program for dough cycle and start.
• Just before dough is complete, grease a 9-inch square baking pan or a 10-inch pie plate.
• Once dough is complete (it will be quite soft and sticky), scrape dough into prepared pan. Dust hands with flour and press dough into pan evenly.
• Carefully spread sour cream mixture over dough, then distribute cherries over sour cream. Sprinkle crumb topping evenly over cherries.
• Place pan on rack in center of cold oven. Turn oven on to 375 degrees F, and bake until edges turn golden brown and a toothpick inserted in the middle comes out clean (approximately 35 minutes).
• Remove from oven and allow to cool on a wire rack for about 20 minutes. Serve warm.
• MORE NOTES: this coffeecake freezes well. Place in refrigerator overnight or on countertop, unwrapped. Reheat for 12 minutes in a 300 degree F oven.

CHERRY-STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350°F. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
• Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle the streusel evenly over the top of the batter.
• Bake until the cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer the pan to a wire rack set over a rimmed baking sheet, and let the cake cool 10 to 15 minutes. Invert the cake onto the rack, then reinvert (so streusel side is up), and let cool completely. Spoon the glaze over the cake, letting it drip down the sides. Let the cake sit until the glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
• Milk Glaze
• In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
• Coffee-Cake how-to
• Half the batter is topped with a layer of sour cherries. Then the remaining batter is poured over the top and sprinkled with streusel.

CHERRY SWIRL COFFEE CAKE

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.

YEASTED CHEESE-AND-SOUR-CHERRY COFFEE CAKE

Steps:

• Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
• Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
• Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
• Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
• Make the filling: Stir together cream cheese, egg yolk, and confectioners' sugar.
• Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
• Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
• Remove plastic wrap. Cut six 1/2-inch slits into top. Bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.
• Make the glaze: Mix together confectioners' sugar and milk. Drizzle over cake. Let set for 5 minutes before serving.