CHERRY COFFEE CAKE
Coffee cakes are one of my favorite thing to bake and serve to friends and family. This one is extra special with cherries and almond extract flavoring.-Heidi Schwanz, Chili, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Sift together flour, sugar, baking powder and salt. Work in shortening. Add milk. Spread into a greased 13x9-in. baking pan., For filling, combine sugar, cornstarch and salt in a saucepan. Drain cherries, reserving juice. Set cherries aside and add juice to saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in extract. Stir in cherries; cool slightly. Spread on dough., For topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly; sprinkle over filling. Bake until bubbly and golden brown, 50-55 minutes.
Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 237mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY CHOCOLATE CAKE
I've had the recipe for this chocolate cherry cake for years-it's a chocolate lover's delight! It's so easy to make, and is perfect for cupcakes and bake sale treats, too. I get many requests for the recipe. -Ann Purchase, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 18 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake mix, eggs and extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling.
Nutrition Facts : Calories 187 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 253mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CHERRY COFFEE CAKE
This is a light, moist cake that's delicious with any fruit, but cherries are my dad's favorite!
Provided by luvpbj
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 38 g, Cholesterol 32.6 mg, Fat 13.7 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 295.6 mg, Sugar 20.4 g
CHERRY CHOCOLATE CAKE
This is a very tossed-together Black Forest Cake, or, as I like to say, when I am too lazy to bring out the piping bag and tips, it's RUSTIC. It has all the components of the classic German torte, without the fuss. Layers of dark chocolate cake, fresh whipped cream and sweet cherries spiked with Kirschwasser ("cherry water," or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making for good reason. This swoon worthy homemade version is super-fast and easy to put together.
Provided by Food Network
Categories dessert
Time 2h5m
Yield 12 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat oven to 350 degrees F and prepare two 9-inch round cake pans with parchment paper and butter.
- Combine the sugar, flour, baking soda and salt together in a large bowl and whisk until combined, set aside. Whisk together, eggs, buttermilk, oil and vanilla until well combined. Add the egg mixture to the dry ingredients and whisk until smooth. Slowly add the hot coffee and rum to the batter and whisk until totally blended and smooth, about 2 minutes. The batter will be quite runny.
- Divide the batter into the prepared pans and bake for about 25 minutes or until set when tested with a toothpick. Cool completely.
- For the cherry filling and topping: Place the cherries and kirsch in a saucepot. Whisk together the sugar and cornstarch in a small bowl and then add to the cherries.
- Add the sugar mixture to the cherries and cook over low heat until the cherries come to a boil and the liquid thickens and is transparent, about 10 minutes. If you are using fresh cherries, you will want to cook them until the fruit is slightly tender.
- Transfer to a bowl and cool to room temperature.
- To assemble the cake: Whip the cream, powdered sugar and vanilla to stiff peaks. Place one layer of the cake on a serving platter. Spread half of the whipped cream over the top. Distribute half the cherries over the cream. Repeat with the next layers of cake, cream and cherries. Serve immediately or place it in the refrigerator.
CHERRY-NUT COFFEE CAKE
This is one of my most favorite cakes that my mom used to make when I was growing up. I make this cake often as I love the almond flavor with cinnamon sugar topping and each slice is so pretty with the red cherries and nuts.
Provided by Caryn
Categories Breads
Time 1h15m
Yield 1 ten inch (or less) ring cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine flour, baking powder, and salt; set aside.
- In a large bowl, combine butter and confectioner's sugar; cream well.
- Add eggs, one at a time, beating well after each addition.
- Stir in almond extract.
- Blend in flour mixture alternating with milk.
- Fold in maraschino cherries and nuts.
- Spoon batter evenly into a well-greased and floured tube pan (10" will work but better if a little smaller).
- Bake 55 minutes.
- Cool for 5 minutes.
- Brush melted butter on the top of the cake and sprinkle with a cinnamon sugar mixture (amount depends on how thick a cinnamon sugar mixture you'd like. I put a lot of butter on top so that I can get a nice layer of cinnamon sugar).
- Cool 20 minutes and carefully remove from pan so as not to disturb your cinnamon sugar topping.
- Cool completely.
Nutrition Facts : Calories 5644.6, Fat 252.3, SaturatedFat 133.8, Cholesterol 1368.2, Sodium 3059.3, Carbohydrate 772, Fiber 16.3, Sugar 451.4, Protein 85.7
CHOCOLATE CHERRY CAKE
Chocolate and cherries are a match made in sweets heaven. A touch of kirsch -- brandy made from cherries -- enhances the filling for a more pronounced cherry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 16
Steps:
- Whisk together 1/3 cup sugar, kirsch, and cornstarch in a medium pot. Add cherries and any juices. Bring to a boil and cook, stirring constantly, over medium-high until thickened, about 4 minutes. Remove from heat, and let cool to room temperature.
- Preheat oven to 350 degrees. Butter a 9-by-13-inch metal baking pan. Line with parchment paper, leaving a 2-inch overhang on the long sides of the pan. Butter parchment.
- Whisk cocoa with hot water in a medium bowl until smooth. Whisk in sour cream and melted chocolate; let cool. Whisk together flour, baking soda, and salt in another medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 1 2/3 cups sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined. Fold in 1 1/4 cups cherry filling; reserve remaining filling for topping.
- Pour batter into prepared pan; smooth with an offset spatula. Bake until a cake tester inserted in center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool completely. Remove cake from pan.
- Transfer cake to a serving platter. In a small saucepan over low, heat gelatin and 2 tablespoons water over low, stirring constantly, just until gelatin melts, about 3 minutes. In the bowl of an electric mixer fitted with the whisk attachment, whisk heavy cream and remaining 1/4 cup sugar on medium-high. Once soft peaks form, slowly add gelatin mixture with the mixer running until combined. Frost top of cooled cake and top with remaining cherry filling.
CHERRY-CHOCOLATE LOAF
I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.
Provided by Chef John
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve.
- Whisk flour, salt, baking powder, and baking soda together in a bowl.
- Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract.
- Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry.
- Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets.
- Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack.
- While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency.
- Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 45.3 g, Cholesterol 52.6 mg, Fat 14.5 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 6.9 g, Sodium 272.3 mg, Sugar 23.3 g
CHOCOLATE CHERRY CAKE
I'm not sure where my mom got this recipe, but everyone in my family requests it for their birthday. I don't even care for chocolate, but this cake is absolutely fab!! I think it's the icing that makes it so great. Gotta try it!!! (Not sure about the prep. time...depends on the baking time for the cake) Make the pie filling in the shape of a heart for a great Valentine's Day cake.
Provided by Manda
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake layers according to pkg directions.
- In small bowl, combine pudding mix, topping mixes, and milk.
- Beat with electric mixer at medium speed until stiff, about 2-3 minutes.
- Place one cake layer, flat side down, on serving plate.
- With pudding mixture, make a ring about 1/2 in high and 1 in wide on top of cake layer.
- Place half of cherry pie filling in center of cake.
- Place second cake on top, flat side down.
- Repeat with pudding mixture and remaining cherries on top of second layer, reserving enough pudding mixture to cover sides of cake.
- Frost sides of cake with pudding mixture.
- Refrigerate until serving.
Nutrition Facts : Calories 526.7, Fat 22.5, SaturatedFat 4.8, Cholesterol 84.7, Sodium 736.5, Carbohydrate 77.6, Fiber 2.3, Sugar 30.1, Protein 7.9
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