Cherry Coffee Cake Food

CHERRY-CHOCOLATE COFFEE CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the streusel: Spread the almonds on a baking sheet and bake until toasted, 5 to 7 minutes; let cool and transfer to a food processor. Add the sugar, butter, flour, cinnamon, orange zest and cocoa powder and pulse until the nuts are ground and the mixture starts to clump. Refrigerate until ready to use.
• Make the filling: Toss the cherries, almond extract and cherry liqueur, if using, in a bowl. Stir in the flour and sugar.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a large bowl. In a small bowl, whisk the sour cream and vanilla and almond extracts. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 5 minutes. Scrape down the bowl. Beat in the eggs one at a time, until light and fluffy, 2 to 3 minutes.
• Beat in half of the flour mixture on low speed until almost incorporated, then beat in half of the sour cream mixture. Beat in the remaining flour mixture, then the sour cream mixture; finish mixing the batter by hand (do not overmix).
• Butter the bottom and sides of a 10-inch springform pan. Spread half of the batter in the pan. Sprinkle half of the streusel on top, then cover with the cherry filling. Drop spoonfuls of the remaining batter on top of the cherries and smooth with the back of a spoon. Top with the remaining streusel.
• Bake on the lower oven rack until the cake springs back in the center when pressed, about 1 hour, 20 minutes. Transfer to a rack to cool. Run a knife around the inside of the pan, then remove the side.

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 STREUSEL COFFEE CAKE

Steps:

• Combine flour and sugar in a large bowl.
• Cut in butter until mixture is crumbly.
• Set aside 1/2 cup of the mixture.
• Add baking powder and baking soda to the remaining flour mixture.
• Put approximately 1/2 cup of sour cream (I use Breakstone Fat Free) in a 'liquid' measuring cup.
• Add enough milk to make 3/4 cup.
• Blend together well and add to dry ingredients along with beaten egg and extract; stir just until moistened.
• Spread 2/3 of the batter over bottom and about 1 inch up the side of a greased 9-inch springform pan to form a shell.
• Spread pie filling in shell.
• Drop small spoonfuls of remaining batter over pie filling.
• Stir almonds into reserved crumb mixture.
• Sprinkle evenly over cake.
• Bake in 350°F oven for 50 to 55 minutes.

CHERRY COFFEE CAKE

Steps:

• Combine 1 1/2 cups cake mix, flour, and yeast in a bowl.
• Add warm water, stirring until smooth.
• Stir in eggs.
• Spoon batter into a greased 13 x9 inch pan.
• Spoon pie filling evenly over batter; set aside.
• Cut butter into remaining cake mix with a fork until mixture is crumbly- Sprinkle or pie filling.
• Bake at 350 for 25-30 minutes.
• Cool in pan on wire rack.
• Combine powdered sugar, corn syrup and water for glaze and drizzle over cake.

CHERRY ALMOND COFFEE CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• In a large bowl combine the sour cream, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.
• Add the flour, baking powder, baking soda, and salt and mix with a rubber spatula just until combined.
• Prepare a 9-inch spring form pan, greasing it well.
• Spoon half the batter into the bottom of the pan (the batter will be very thick).
• Combine the brown sugar and cinnamon in a bowl and sprinkle half the mixture over the amount of batter in the bottom of the pan. Scatter half the cherries over top of the cinnamon sugar layer.
• Spoon the second half of the batter over the cinnamon sugar layer and cherries, and smooth out the top as much as possible.
• Sprinkle the remainder of the cinnamon sugar over the top of the batter and add the second half of the cherries to the top.
• Combine the streusel topping ingredients in a small bowl until the mixture reaches the texture of coarse crumbs.
• Sprinkle the streusel topping evenly over the top of the cherries.
• Bake at 350 degrees Fahrenheit for 55-65 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
• Halfway through baking, add the sliced almonds over the top of the streusel topping and allow them to toast for the second half of the baking time.
• Once the cake is done, allow to cool completely before releasing the spring form pan and slicing to serve.

DELICIOUS CHERRY CAKE WITH CRUMB TOPPING

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.

CHERRY COFFEE CAKE

Steps:

• Whisk together the flour, sugar, baking powder and baking soda. Stir in melted butter, milk, egg and vanilla extract.
• Spray a 9 x 9 baking dish with cooking spray and spread the flour mixture in bottom of the dish evenly. Mix the lemon extract with the cherry pie filling and spread over flour mixture.

CHERRY COFFEE CAKE

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.

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.

HOMEMADE CHERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine 1 3/4 cups flour, baking powder, and 1 teaspoon of cinnamon; set aside.
• In a large bowl, with electric mixer on high speed, beat 5 tablespoons butter and 3/4 cup sugar until creamy.
• Blend in eggs and vanilla. On low speed, gradually add flour mixture alternating with milk until well combined.
• Spread batter into greased 9-inch springform pan; spoon cherry pie filling over batter.
• Bake at 350 degrees for 40 minutes.

CHERRY CREAM CHEESE COFFEECAKE WITH STREUSEL CRUNCH TOPPING

Steps:

• Butter and flour a 9" square pan.*
• In a small bowl, beat the cream cheese until soft and smooth. Add the single egg and 1 tbsp sugar and continue to beat until creamy.
• In another bowl, place the flour, baking powder, baking soda, and salt in a small bowl and stir well.
• Cream butter and sugar together in a large mixing bowl (I used my KitchenAid mixer) until fluffy and light. Add the eggs, one at a time, clearing well after each addition; then add the vanilla.
• Add about one third of the flour, and mix well.
• Next, add about a third of the yogurt/labne, and incorporate into the mixture. Continue two more times, until the flour and yogurt/labne is used, occasionally using a spatula to scrape the sides and bottom.
• Place half of the batter into the 9x9 pan. Spoon the jam evenly over the batter. Next, spread the cheese mixture over the jam layer. Spread the remaining cake batter over the top.
• Using a knife, swirl through the cherry cheese coffee cake to marbleize the inside layers. Now sprinkle the streusel topping over the cake.
• Bake for 50 minutes to an hour, or until cake tester comes out clean.
• Allow to cool slightly, before cutting. Serve warm with tea or coffee.

CHERRY CHEESECAKE COFFEE CAKE

Steps:

• Preheat oven to 350°F. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper.
• Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove ⅔ cup of this mixture and set aside.
• Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan.

GLAZED CHERRY COFFEE CAKE

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.

CHERRY-ALMOND COFFEE CAKE

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.

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 COFFEE CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use a large bowl and a hand mixer. Beat on medium-high speed until light and fluffy.
• Beat the eggs in, one at a time, until each is incorporated.
• Mix in the vanilla extract, sour cream, and milk until just combined.
• Add the flour, baking powder, baking soda, and salt to the bowl, then beat on medium-low until completely combined. Be careful to not overmix-you can stop mixing once there are just a few streaks of dry ingredients. Switch to a silicone spatula, scraping down the bowl and folding until the ingredients are well combined.
• Spray a 9-x 13-inch baking dish with cooking spray. Make sure to generously grease the sides as well as the bottom.
• Pour the batter into the prepared baking dish, spreading into an even layer.
• Pour the cherry pie filling across the top of the cake to evenly cover the top.
• Gather the ingredients.
• In a medium bowl, combine the flour, brown sugar, butter, cinnamon, and vanilla extract. With a rubber spatula or your hands, fold the ingredients together until a crumbly mixture forms.
• Evenly distribute the streusel over the top of the cherry pie filling.
• Bake until the streusel is browned and the cherry juices are bubbling, and a toothpick inserted in the middle of the cake comes out with a few moist crumbs clinging to it, 50 minutes to 1 hour.
• Gather the ingredients.
• In a medium bowl, whisk together the confectioners' sugar, melted butter, milk, and vanilla extract until the icing is smooth.
• Let the cake cool slightly, about 10 minutes. Drizzle the icing all over the top of the cherry coffee cake. Slice and serve.

CHERRY COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Cover a Sheet Pan with Parchment Paper. Put cake mix, oil, eggs, and water into mixing bowl; stir until blended (about 2 minutes); scrape sides and spread batter evenly.
• 2. Spoon pie filling into batter; use a wooden spoon to fold into batter just enough to create marbled effect.
• 3. Optional: Cut the almond paste into small ¼ inch pieces. Chop almonds, sprinkle on top of the cake batter.
• 4. Bake at 350 degrees for 30 minutes until toothpick comes out clean.
• 5. Remove cake from oven and cool in pan for 10 minutes on Cooling Rack. Lift up the Parchment Paper to remove the Sheet Pan. Cool 10 more minutes on counter.
• 6. Glaze: Combine powdered sugar, milk and ½ tsp. vanilla in bowl and mix until smooth with whisk. Drizzle glaze on the cake.
• 7. Allow glaze to dry before cutting evenly into 16 slices.