CANNED-CHERRY COFFEECAKE 1970S
I found this wonderful recipe from Ruth G. in an old Lutheran Church ILL. cookbook. I am so glad I did, it is a delicious little coffeecake. I am sure that other canned fruit pie filling can be substitued. I can invision apple,blueberry,etc. Oh! My! be still my heart! I close my eyes and taste them ...right now. I love the...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Gather all ingredients. pre-heat oven to 325F. Butter or spray baking pan.
- 2. Mix flour,sugar,baking poeder,salt and melted butter with a FORK!
- 3. Mix with the fork.. till crumbly.
- 4. Take out 1/2 cup of crumbs... for topping later.
- 5. Beat eggs and milk together and add to the the remaining crumbs. Spread this batter in a 9x13 baking pan.
- 6. Cover all over with cherry pie filling from the can. Sprinkle with the 1/2 cup of reserved crumbs. Bake for 45 minutes... Thats it!...INDULGE ...
SWEET POLISH CHERRY CAKE
A delicious homemade Polish cake with cherries for the whole family.
Provided by Plvic-52
Categories World Cuisine Recipes European Eastern European Polish
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, whisk 1 cup sugar, flour, baking powder, and baking soda together until evenly combined.
- Melt butter in a skillet over medium heat. Cook and stir the pitted cherries in the butter until they are tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
- Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; use your fingers to lightly stir the liquid ingredients into the flour mixture to make a soft dough. Scrape the batter into a 9x12-inch baking dish. Drizzle the batter with 1 tablespoon of olive oil, and top with the cherries.
- Bake in the preheated oven until the cake is set and golden on top, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 42.9 g, Cholesterol 65.4 mg, Fat 13.6 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 2.7 g, Sodium 229.3 mg, Sugar 22.3 g
DELICIOUS CHERRY CAKE WITH CRUMB TOPPING
Provided by Mary Bostow
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees. Grease a 9x13 baking pan with shortening.
- 2. Place the flour ,sugar, baking powder, salt and melted butter in a large mixing bowl,stir together with a fork until crumbly. If you have large clumps get your hands in there and break them apart. Your hands are your best kitchen tool.
- 3. Take 1/2 cup of the crumbs out of the bowl. If you're using nuts in the topping, add 1/4 cup of finely crushed nuts now, set a side.
- 4. In a small bowl whisk the slightly beaten eggs and milk together, add milk mixture to the large bowl of crumbs and stir until incorporated. There will be small lumps in the batter.
- 5. Pour the batter into your prepared 9x13 inch baking pan. Spread the cherry pie filling over the cake. Sprinkle the reserved crumb topping over the pie filling. Bake at 325 degrees for 40 to 45 minutes. Start checking cake at 35 minutes. Remove from oven, place on a cooling rack.
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 :
CHERRY-ALMOND COFFEE CAKE
Categories Cake Fruit Breakfast Brunch Bake Cherry Almond Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Beat sugar and butter in large bowl until light. Add eggs, vanilla extract and almond extract and beat well. Sift flour, baking powder, baking soda and salt into medium bowl. Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
- Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by tablespoons evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling. Sprinkle with almonds. Bake until tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Cover with foil and store at room temperature.) Cut around sides of pan. Remove pan.
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